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"To make a good salad is to be a brilliant diplomatist-the problem is entirely the same in both cases. To know exactly how much oil one must put with one's vinegar."
Oscar Wilde (1854-1900), Anglo-Irish playwright, author
Salads, Sauces and Marinades

The Kitchen

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This salad is based on one I had at a national chain steak house. It really produces a wonderfully balanced and surprising flavor. Goes well with just about any meal.

Preparation Time: 10 minutes      Serving Size: variable

  • romaine lettuce, rinsed and dried
  • hearts of palm, halved length wise
  • 1 tomato, per serving, quartered
  • 1 hard-boiled egg per serving, quartered
  • Kalamata olives, pitted and halved, about 1 tablespoon per serving
  • juice of one lemon
  • twice as much extra virgin olive oil as lemon juice
  • 2 teaspoons Dijon mustard
  • kosher salt and fresh cracked black pepper to taste
  • makes enough dressing for about 4 salads
picture
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Make the dressing first and allow to sit about 30 minutes. Place lemon juice, olive oil, Dijon mustard, salt and pepper in a jar with a tight lid and shake vigorously.

For the salad, chop the romaine and place on a large plate. Arrange the hearts of palm over the lettuce. Sprinkle the olives over the lettuce and hearts of palm. Now place the quartered eggs and tomatoes around the plate. Salt and pepper the eggs and tomatoes to taste. Top with the dressing and serve.


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