marsha-tbay
Well-known member
From Executive Chef, John Littlewood at Westerbeke Ranch, Sonoma Mountain; his cookbook, Celebrating the Seasons at Westerbeke Ranch
Spinach Salad with Hearts of Palm, Oranges and Avocado Dressing Makes 8 servings
-- Avocado dressing (recipe follows)
1 (14-ounce) can hearts of palm, drained
3/4 pound baby spinach
2 oranges, peeled and cut into chunks
1/4 cup chopped green onions
Make avocado dressing.
Trim hearts of palm: Look for discolored outer sections on the tube-like hearts. As with onions, outer layers can be fibrous and tough; remove and discard any tough layers. Slice hearts into ¥-inch "coins."
Place baby spinach in a large bowl and toss with just enough dressing to lightly coat. Arrange orange chunks around spinach, and place hearts of palm and green onions on top.
"This is one of my favorite dressings," Littlewood writes. "Silky smooth, full-bodied yet delicate, and a cinch to make."
Avocado dressing
Makes 1 cup
1 tablespoon lemon juice
3 tablespoons seasoned rice wine vinegar
1/2 cup ripe avocado (about 3/4 of a Hass avocado)
1 teaspoon kosher salt
1/2 teaspoon minced fresh garlic
1/2 cup cold water
1/8 teaspoon white pepper
Small pinch of cayenne pepper
Place all ingredients in a blender. Blend on high speed for 5 seconds, until smooth.
Recipe given by Jamie through Restaurant-Recipes group
Spinach Salad with Hearts of Palm, Oranges and Avocado Dressing Makes 8 servings
-- Avocado dressing (recipe follows)
1 (14-ounce) can hearts of palm, drained
3/4 pound baby spinach
2 oranges, peeled and cut into chunks
1/4 cup chopped green onions
Make avocado dressing.
Trim hearts of palm: Look for discolored outer sections on the tube-like hearts. As with onions, outer layers can be fibrous and tough; remove and discard any tough layers. Slice hearts into ¥-inch "coins."
Place baby spinach in a large bowl and toss with just enough dressing to lightly coat. Arrange orange chunks around spinach, and place hearts of palm and green onions on top.
"This is one of my favorite dressings," Littlewood writes. "Silky smooth, full-bodied yet delicate, and a cinch to make."
Avocado dressing
Makes 1 cup
1 tablespoon lemon juice
3 tablespoons seasoned rice wine vinegar
1/2 cup ripe avocado (about 3/4 of a Hass avocado)
1 teaspoon kosher salt
1/2 teaspoon minced fresh garlic
1/2 cup cold water
1/8 teaspoon white pepper
Small pinch of cayenne pepper
Place all ingredients in a blender. Blend on high speed for 5 seconds, until smooth.
Recipe given by Jamie through Restaurant-Recipes group