MARINATED BEETS AND HEARTS OF PALM
Fancy cut shoestring beets, tender rounds of hearts of palm and rings of sweet onion marinated in a walnut oil and white wine tarragon dressing. Served with fresh sliced black bread!
Makes 4-6 servings
1/3 c. walnut oil (Huille de Noix by G. Vivier an import from France is best choice)
1/4 c. white wine tarragon vinegar
2 garlic cloves, peeled and grated
1/4 t. dry mustard
salt to taste
15 oz. can shoestring beets, gently drained, rinsed and drained again
15 oz. can hearts of palm, drained and cut into 1/8-1/4 inch rounds
1 c. peeled, thinly sliced sweet onion that has been cut into rings, then halved
1 loaf fresh black bread, sliced
unsalted margarine
In large mixing bowl combine first 5 ingredients. Stir briskly with fork till thickened.
Add beets, hearts of palm and onion. Very gently mix to thoroughly coat with dressing. Cover and marinate at room temperature or in refrigerator at least 2 hours before serving, stirring occasionally.
To serve: Stir salad, then spoon about 2/3 cup onto center of each salad plate. Serve with fresh sliced black bread and unsalted margarine.
Notes: Hearts of palm, you may wonder, actually do come from a palm tree–either the royal or cabbage palm. Tender buds are extracted from the crown of the palm and in this case, canned.
When asked to bring a salad for a pot luck supper, this one will be talked about!
