Butter Lettuce Salad with Hearts of Palm

By Nilson

Ingredients

• Dressing:
• 4 heads butter lettuce
• 1 14 ounce can hearts of palm drained and sliced
• 1 bunch of radishes, sliced
• 12 cup raw cashews
• 1/4 cup white wine tarragon vinegar
• 1 large egg yolk
• 1 Tablespoon Dijon mustard
• 1 shallot, minced
• 1 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 3/4 cup olive oil

Preparation

Step 1

Tear lettuce into bite sized pieces. In a large salad bowl, combine all ingredients. To serve, add dressing to salad and toss gently.

Dressing: In a quart jar, combine all ingredients, except oil, and shake well. Slowly add oil to vinegar mixture and mix well. Note: Dressing may be prepared ahead and refrigerated.