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Hearts Of Palm, Radish, And Lettuce Salads Recipe

by CookEatShare Cookbook

Ingredients

1 (14 ounce.) can hearts of palm, liquid removed Bibb lettuce leaves, rinsed and spun dry 6 lg. radishes, sliced thin

2 c. loosely packed water cress sprigs, rinsed and spun dry 2 hard boiled lg. egg yolks, forced through a coarse sieve into a bowl

Directions

1. Halve crosswise 6 of the hearts of palm, quarter the halves lengthwise, and cut the remaining hearts of palm crosswise into 1/4 inch slices. On each of the salad plates, arrange equal parts hearts of palm and lettuce leaves and top each lettuce leaf with 2 overlapping radish slices. Mound 1/4 c. of the watercress in the middle of each plate, top it with some of the sliced hearts of palm, and sprinkle the salads with the yolks. Top with bacon dressing. 1/4 c. sugar 2 tbsp. cider vinegar
2. In a skillet cook the bacon over moderate heat, stirring till it is crisp, remove the skillet from the heat and transfer the bacon with a slotted spoon to paper towels to drain, leaving the bacon fat in the skillet. In a small bowl whisk together the sugar, the vinegar, a healthy pinch of salt, and 2 Tbsp. water till the sugar is dissolved, add in half the mix to the bacon fat, stirring, and heat the dressing, stirring, but don't let it boil.

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