Recipe: <!-- -->Hearts of Palm and Piquillo Pepper Salad with Walnut Oil Vinaigrette<!-- --> | Whole
A superb salad is all about uniting the right ingredients. Here we toss sweet-spicy piquillo peppers, hearts of palm, arugula and Manchego cheese with a rich walnut oil vinaigrette. For a dairy-free...
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Cooking tools:
- Mixing bowl
- Serving bowl
- Whisk
- Spoon
- Cutting board
- Chef's knife
- Garlic press
- Measuring spoon
- Grater
- Salad servings spoon
Ingredients
- 1/2 teaspoon Dijon mustard
- 1 clove garlic, finely chopped
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon sherry vinegar
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons walnut oil
- 1 cup chopped hearts of palm
- 1/2 cup piquillo peppers, drained, rinsed and chopped
- 1 medium tomato, seeded and chopped
- 2 green onions, chopped
- 4 cups arugula or mild green such as baby spinach or watercress
- 2 ounces Manchego cheese, shaved
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