Albuquerque Journal - Parade - - TABLE -

1 (15-oz) can hearts of palm, drained and sliced 2 to 3 cel­ery stalks, sliced ½-inch

8 thin on the bias (about 1½ cups) ½ cup torn pars­ley leaves ½ cup Castel­ve­trano olives (or an­other hearty green olive), pit­ted and chopped ¼ cup Mar­cona al­monds or blanched, salted al­monds ½ cup quar­tered, sliced Vi­dalia onion ¼ cup freshly squeezed lemon juice 3 Tbsp almond or olive oil 12 to 15 cooked shrimp (about 10 oz) 10 ¼-inch-thick slices whole-wheat sour­dough bread, pan-toasted 1. In a large bowl, com­bine the hearts of palm, cel­ery, pars­ley, olives, al­monds, onion, lemon juice and oil. 2. Slice each shrimp into 2 or 3 thin pieces, length­wise, and then into 2 or 3 pieces across. Mix with the rest of the salad, cover and re­frig­er­ate for 20 min­utes or more. 3. Top the toasts with the chilled shrimp salad. Makes 10.

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