Cajun Hearts of Palm Salad

Cajun Hearts of Palm Salad

Salads

Serves 6

This vinaigrette also makes a nice marinade for any number of cold vegetables.

Ingredients #

  • For the salad: #

    • 1 large can hearts of palm
    • 2 cups of green beans, cooked to crisp-tender and cooled thoroughly
    • 1 cup chopped celery
    • 2 tbsp minced fresh parsley
    • 1 bunch scallions, pale bottom parts only, chopped
    • 2 hard-cooked eggs, sliced
    • 1 tbsp capers
    • Lettuce
    • Slices of tomato for garnish

  • For the vinaigrette: #

    • 1/4 cup cider vinegar
    • 2 tbsp tarragon vinegar
    • 1/3 cup olive oil
    • 1 tbsp sugar (to taste)
    • 1/2 tsp hot mustard
    • 1/4 cup sweet pickle relish
    • 1 hard-cooked egg, chopped
    • 1/2 cup finely sliced scallions
    • 1 tbsp dried basil
    • 1 tbsp chopped pimiento
    • Salt and pepper to taste

Instructions #

Prepare the salad #

Make the vinaigrette (see below).

Drain the hearts of palm and slice them in 1/2” lengths. Mix with the beans, celery, parsley, scallions, eggs, and capers. Add enough of the vinaigrette to moisten the mixture. Chill for 15 minutes or so.

Arrange on a bed of lettuce and garnish with sliced tomatoes. Pour the remaining vinaigrette over the salad and serve.

Prepare the vinaigrette #

Mix all ingredients thoroughly and refrigerate for 30 minutes or so, to let the flavors combine.

In a non-reactive bowl, combine the cucumbers and the dressing and marinate, covered and chilled, for at least 1 hour (and up to 2 hours — after that, the cucumber skins will discolor, but this will not change the taste).