Recipe for Hearts of Palm with Cucumber - Chipotle Dressing 
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Yield:
4
Ingredients:
Amount Ingredient
FOR THE DRESSING ----------------
1 lrg cucumber, peeled and seeded
1/2 cup cooked garbanzo beans, drained
1/2 cup fat-free yogurt
1/2 tsp crushed chipotle chile (see Note), see Note
1/2 tsp chopped fresh oregano, OR
1/2 tsp crushed dried oregano
1 tsp anchovy paste
1/8 tsp ground cumin
1 tsp freshly grated ginger
----------------- FOR THE SALAD ----------------
16 lrg spinach leaves, washed and dried
5 x curly mustard leaves
1 can whole hearts of palms (14.4 oz.), drained
12 x yellow plum tomatoes, cut in half
8 x thin slices prosciutto
Instructions:
Instructions: To make the dressing:
Place all the dressing ingredients in a food processor and blend until smooth. Let stand at room temperature while you prepare the salad.

Note: Although the traditional way to crush chipotle chile was with a mortar and pestle, its a lot easier to crush the dried chipotle in a food processor fitted with a steel blade or in a coffee grinder. Store any leftover ground chile in a small glass jar with a tight lid for future use.

To make the salad:
Place the spinach and mustard leaves on 4 individual salad plates. Divide the hearts of palm equally on the plates. Arrange the plum tomatoes and slices of prosciutto around the hearts of palm. Top with a little shredded carrot. Pour the cucumber-chipotle dressing over the salad and toss lightly.

Dressing yield: Approx. 1 1/4 cups

SERVING SUGGESTIONS: Serve as the starter course for an elegant dinner such as tournedos or roast capon. Also nice as an upscale note to end a late night supper of broiled chicken, or Chicken and Anasazi Bean Chili

(see recipe) or White-on-White Chili (see recipe). The cucumber chipotle dressing is also good as a sauce with grilled salmon or as a dipping sauce for chilled shrimp.

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