Salad Recipe: Hearts of Palm, Corn, Tomatoes & Watercress Salad
While on a recent trip to South America, I was served an incredible variety of fresh produce assembled into platters of lightly dressed salads. As a vegetarian, my hosts were concerned I wasn’t getting enough food; “Look at these salads I’m making!” I said every day at lunch. I was so into these Chilean small salads, I’ve been making a composed version of the fare offered to me almost every evening since I’ve returned. Think of this as a vegetarian twist on the much–adored Salad Nicoise.
(At left: a version of this type of salad I had at the Terra Noble Winery, in the Casablanca Valley of Chile, at right: our incredibly fresh spread of salads)
Hearts of Palm, Corn, Tomatoes & Watercress Salad
Serves 4
Nutritional Info
Ingredients
- 1
head butter lettuce, washed and torn into large pieces
- 1
bunch watercress, washed and trimmed
- 1 1/2 cups
sliced hearts of palm
- 1 1/2 cups
fresh corn
- 2 cups
cherry tomatoes
- 1
shallot, sliced thin
- 2 cups
roasted potatoes (I used a Russet but small, red potatoes would be more like what they served in Chile)
- 1 cup
green olives
olive oil and lemon to taste
salt and pepper to taste
Instructions
To assemble the salad, prep all the ingredients and plate keeping everything separate.
Dress with olive oil, lemon, salt and pepper to taste. Serve immediately.
• Related: The Classic Caprese Salad
(Information for this post was gathered during a press trip to Chile and Argentina sponsored by Winebow. All views and opinions expressed in this post are the personal views of the author.)
(Images: Leela Cyd Ross)