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After a party the other day My parents had my Dad came boasting about how great a salad was. Really a Salad I thought? This coming from my Dad a total meat and potatoes guy? This has to be documented.
Lucky for me they were able to get the recipe quickly and I made it the very next day. Now folks I am not kidding this salad is some dangerously good stuff. Very simple to make but dangerously (did I just say that) delicious. Dangerous because you won’t want to stop eating it. It has Hearts of Romaine, Hearts of Palm and Artichokes Hearts, not to mention bacon and also avocados. It hits the spectrum of every awesome ingredients in a salad, heck I bet some hard boiled eggs would even be great in this.
Let me show you how to make and please be forever grateful of my good ole Dad.
Ingredients: Spicy onion dressing: 1/4 small onion, chopped, 3 Tbls. apple cider vinegar (I used Red wine Vinegar), 2 tsp. spicy brown mustard, 1/2 tsp. sugar, 1/2 tsp. salt, 1/4 tsp. pepper, 1 cup vegetable oil
Salad: 16 oz. bacon–cook until crisp over medium heat–cool and crumble, 1 can hearts of palm–I used 14 ounces for 1 recipe, 1 (8 oz.) can of artichoke hearts quarters (not marinated), 3 bunches Hearts of romaine lettuce-washed and chopped into bite sized, 2 Avocados, diced, 1 cup (4 oz) feta cheese
To start make the dressing in a food processor or blender, go ahead and add the vinegar
and 1/4 of an onion, process until chopped finely
then add the mustard
sugar (I used agave nectar)
and black pepper, process until combined.
then while the processor is on high, slowly add the oil
until the dressing is smooth and creamy, set aside and refrigerate if needed.
Meanwhile cut the bacon into small pieces. I like to cook it this way because all the bacon can go into one pan at once
add to the pan and fry
drain and set aside to cool.
Then chop the artichoke hearts
and hearts of palm
Slice the avacodos
scoop out the skin
add to a small bowl and mix to combine
Then throughly wash the hearts of romaine
cut the bottoms off, and chop into bite sized pieces.
and add to a large serving bowl
Please use a block of feta instead of pre crumbled feta. It taste so much better, it’s smoothier, creamier and just delicious.
But if all you can find is crumbled feta by all means use it.
cut the feta into bite sized pieces
and add in with the hearts mixture.
When your ready to serve, add in the hearts of palm mixture to the romaine.
Then the bacon
and then the dressing
toss well and serve immediately.
Beware if you make this for a dinner party you won’t have any extra’s so be sure to double the recipe, it goes quickly and you will want leftovers.
This time last February 2009: I made a Mardi Gras King’s Cake
Print This Recipe Hearts of Palm Salad
(adapted from the Plano Jr. League Cookbook)
Spicy Onion Dressing
1/4 small onion, chopped
3 Tbls. apple cider vinegar
2 tsp. spicy brown mustard
1/2 tsp. sugar
1/2 tsp. salt
1/4 tsp. pepper
1 cup vegetable oil
Combine onion and vinegar in a blender and process until onion is pureed. Add the mustard, sugar, salt and pepper and blend till smooth. Add the vegetable oil gradually, processing constantly at high speed until thickened.
16 oz. bacon–cook until crisp over medium heat–cool and crumble
1 (7 oz) can hearts of palm–I used 14 ounces for 1 recipe
1 (8 oz.) can of artichoke hearts quarters (not marinated)
3 bunches Hearts of romaine lettuce-washed and chopped into bite sized
2 Avocados, diced
1 cup (4 oz) feta cheese
Drain and chop the hearts of palm. Drain artichoke hearts and cut up. Peel, seed and dice the avocados. I combined the cooked bacon, hearts of palm, artichoke hearts and feta in one bowl. Added to romaine/green leaf mix at the last minute and then dress it.