Hearts Of Palm Salad
|Canned hearts of palm||400 Gram (1 Can)|
|Canned pimientos||190 Gram (1 Can)|
|For tarragon dressing|
|Oil||1⁄3 Cup (5.33 tbs)|
|Tarragon vinegar||2 Tablespoon|
|French mustard||1 Teaspoon|
Wash lettuce, dry, tear into large pieces, place in salad bowl.
Cut shallots into pieces and add to bowl.
Peel avocado, cut into thin slices.
Drain and rinse palms, cut into 1cm (1/2 in) slices.
Drain pimientos, cut into thin strips.
Add avocado, palms and pimientos to salad bowl.
Pour dressing over, season with salt and pepper, toss lightly.
Tarragon Dressing Combine oil, vinegar and mustard in bowl, mix well.
Season with salt and pepper.