Palm hearts and beetroot salad with horseradish cream

Palm hearts and beetroot salad with horseradish cream

By
From
Encyclopedia of Food and Cookery
Serves
4

Ingredients

Quantity Ingredient
1 mignonette lettuce
8 tinned palm hearts, halved lengthways
3 small beetroot, cooked, peeled, quartered and sliced

Dressing

Quantity Ingredient
190ml cream
1 tablespoon lemon juice
1 tablespoon bottled horseradish, or to taste
freshly ground white pepper
2 tablespoons olive oil
salt

Method

  1. Line 4 salad plates with lettuce leaves. Divide palm hearts between plates, arranging them decoratively. Scatter beetroot decoratively over palm hearts.
  2. To make dressing, whisk together cream, lemon juice, horseradish, salt and pepper for 10 seconds or until mixture is frothy. Add olive oil, drop by drop, whisking, and whisk dressing until it is well combined. Spoon it over the salad.
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