Today’s Cookbook Review is for Rustic Mexican from Williams Sonoma. I’ve included this picture for a Mixed Green salad. The photo is glorious. More importantly, if this was put on the table before you, could you bear to eat it? It’s a work of art. Well, maybe I would pause for four or five seconds. There is avocado there. I would begin with a fork darting into soft avocado, then switching densities to the hearts of palm.
This salad can be created in moments. Eaten with delight. Remembered forever.
Mixed Greens with Hearts of Palm, Red Onion and Avocado
Yield: serves 4-6
- 2 tablespoons fresh lime juice
- Fine sea salt and freshly ground black pepper
- 2 teaspoons extra-virgin olive oil
- 3 tablespoons minced fresh cilantro, plus 1 cup (30 g) lightly packed whole leaves
- 6-8 cups mixed baby greens
- 2 avocados
- 1 can (14 ounces) hearts of palm, drained
- ½ red onion, thinly sliced
In a small bowl, whisk together the lime juice, ½ teaspoon salt, ¼ teaspoon pepper, the olive oil, and 1 tablespoon of the minced cilantro to make a dressing.
In a large bowl, toss the greens with the 1 cup cilantro leaves. Drizzle the dressing over the greens and toss to coat evenly.
Cut the avocados in half lengthwise and remove the pits. Working with one half at a time and using a paring knife, cut parallel lines in the avocado flesh, cutting just down to the peel. Use a large spoon to scoop the avocado slices into a bowl.
Rinse the hearts of palm and pat dry with paper towels. cut each heart of palm crosswise into ½-inch slices.
To serve, divide the dressed greens among individual plates and top each serving with some of the sliced avocado, hearts of palm, and onion. serve right away.
Source: Rustic Mexican from William Sonoma [Weldon Owen, 2017]