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Ingredientes
- 1 (14 ounce.) can hearts of palm, liquid removed
- Bibb lettuce leaves, rinsed and spun dry
- 6 lg. radishes, sliced thin
- 2 c. loosely packed water cress sprigs, rinsed and spun dry
- 2 hard boiled lg. egg yolks, forced through a coarse sieve into a bowl
Direcciones
- Halve crosswise 6 of the hearts of palm, quarter the halves lengthwise, and cut the remaining hearts of palm crosswise into 1/4 inch slices. On each of the salad plates, arrange equal parts hearts of palm and lettuce leaves and top each lettuce leaf with 2 overlapping radish slices. Mound 1/4 c. of the watercress in the middle of each plate, top it with some of the sliced hearts of palm, and sprinkle the salads with the yolks. Top with bacon dressing. 1/4 c. sugar 2 tbsp. cider vinegar
- In a skillet cook the bacon over moderate heat, stirring till it is crisp, remove the skillet from the heat and transfer the bacon with a slotted spoon to paper towels to drain, leaving the bacon fat in the skillet. In a small bowl whisk together the sugar, the vinegar, a healthy pinch of salt, and 2 Tbsp. water till the sugar is dissolved, add in half the mix to the bacon fat, stirring, and heat the dressing, stirring, but don't let it boil.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 86g | |
| Calories 116 | |
| Calories from Fat 82 | 71% |
| Total Fat 9.08g | 11% |
| Saturated Fat 3.26g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 420mg | 140% |
| Sodium 35mg | 1% |
| Potassium 159mg | 5% |
| Total Carbs 2.96g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 1.13g | 1% |
| Protein 5.77g | 9% |
