My daughter loves hearts of palm so I make this salad for her when she comes home. The radishes give a bit of zing and colour to the salad. It goes well with kibbeh.
For six
- 3 ripe avocados
- Juice and zest of two lemons
- 8 tbsps walnut oil
- 1 red onion, peeled and sliced finely
- 4 tbsps sherry vinegar
- 6 radishes, thinly sliced
- 200g/7 oz bag of mixed salad leaves
- 3 slices of bread
- 2 oranges – peeled, pith removed, and then cut across horizontally in thin slices (use a tomato knife)
- 220g/8 oz (drained weight) tin of hearts of palm
- Smoked salt, Indonesian long black pepper
- 2 tbsps chopped chives
- Olive oil for frying
- Cut the crusts off the bread, cut into small squares and fry in a little olive oil, with some smoked salt to make croûtons for three minutes or so until crispy and golden. I sometimes throw in a couple of unpeeled garlic cloves when I make these. Dry on kitchen paper.
- Drain the hearts of palm and put into a bowl along with the oranges, radishes, salad leaves, lemon zest, chives and the onion
- Make the dressing by mixing the lemon juice, walnut oil, sherry vinegar and seasoning
- Just before you are about to eat, peel and chop the avocado
- Mix in with the rest of the salad, toss in the croûtons
- Dress and serve
