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Yield:
4
Ingredients:
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. Email this Recipe:
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