American-style salad with palm hearts

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John Torode

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Recipe by John Torode

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1. Remove the outer leaves of the lettuce and cut each heart into quarters from top to bottom. Soak in a sink filled with cold water for a few minutes. Split the avocados and remove the stones. Scoop the flesh out with a spoon and chop into large chunks. Cut the palm hearts into chunks of the same size. Using a sharp knife, cut the cheese into small pieces. Whisk together the dressing ingredients with some salt and pepper.
2. Drain the lettuce, then tear into bite-sized pieces and divide between four bowls. Pile a quarter of each of the other ingredients on top of each serving. Pass round the dressing and let everyone toss their own salad.

Straight from the tin

Canned palm hearts can be eaten straight from the tin or used in stir fries and they add a real crunch to summer salads.

Per serving

557 kcalories, protein 11g, carbohydrate 7g, fat 54 g, saturated fat 12g, fibre 5g, salt 1.15 g

http://www.bbcgoodfood.com/recipes/1127/

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Ingredients

• 2 Cos lettuces
• 2 large ripe avocados
• 400g can palm hearts , drained
• 140g wedge blue cheese , such as Danish blue or stilton
• handful toasted pine nuts

FOR THE DRESSING

• 100ml/3½ fl oz extra-virgin olive oil
• 2 tbsp balsamic vinegar

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Difficulty and servings

Serves 4

Preperation and cooking times

Prep 15 20 mins

Ingredients

• 2 Cos lettuces
• 2 large ripe avocados
• 400g can palm hearts , drained
• 140g wedge blue cheese , such as Danish blue or stilton
• handful toasted pine nuts

FOR THE DRESSING

• 100ml/3½ fl oz extra-virgin olive oil
• 2 tbsp balsamic vinegar

Per serving

557 kcalories, protein 11g, carbohydrate 7g, fat 54 g, saturated fat 12g, fibre 5g, salt 1.15 g

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