Good afternoon here me will give you a recipe palm heart, shrimp, watercress and confit tomato in extra virgin olive oil from spain salad which is delicious The way making it is very very easy. You just need to be careful to get results from palm heart, shrimp, watercress and confit tomato in extra virgin olive oil from spain salad which has aroma and taste that can evoke our tastes.

So that the result of palm heart, shrimp, watercress and confit tomato in extra virgin olive oil from spain salad, what needs to be done is start from the type of material, then selection of fresh and good ingredients, to how to processing and serving it. No need doubt if want to prepare palm heart, shrimp, watercress and confit tomato in extra virgin olive oil from spain salad the delicious as long as you know the tricks and how to make this dish you can become treat very special.

Ingredients and seasonings used for prepare

1. Prepare 11 oz. of tinned palm hearts
2. Use 6/8 shrimp
3. Use 1 tbsp. of lime juice
4. Prepare 3 tbsp. of pequi vinaigrette
5. Prepare 4 tbsp. of Extra Virgin Olive Oil from Spain (3 tablespoons to marinate the shrimp and 1 tablespoon to cook the shrimp)
6. Prepare 2 tsp. of pepper
7. Prepare 2 tsp. of salt
8. Use 10 units of confit tomato
9. Prepare 4 tsp. of watercress sprouts
10. Prepare For the tomato confit:
11. Use 1 cup of Extra Virgin Olive Oil from Spain
12. Take 7 oz. of dried tomatoes
13. Prepare 2 tsps. of salt
14. Use 2 tsp. of pepper
15. Prepare 1 spring of rosemary
16. Use 1 spring of thyme
17. Prepare 1 bay leaf
18. Prepare 1 clove of garlic
19. Use For the pequi vinaigrette:
20. Use 1 cup of Extra Virgin Olive Oil from Spain
21. Prepare 2 tbsp. of lime juice
22. Prepare 1/3 cup of canned pequi
23. Prepare 2 tsp. of salt
24. Prepare 2 tsp. of pepper

In a bowl, beat cream cheese, sour cream and milk until smooth. In a large bowl, beat cream cheese until smooth. Place two to three noodles in each dish, trimming to fit as necessary. Here is how you achieve it.

How to make Palm heart, shrimp, watercress and confit tomato in extra virgin olive oil from Spain salad:

1. Confit tomatoes: Put the dried tomatoes in a glass jar with the Extra Virgin Olive Oil from Spain and the rest of ingredients (salt, pepper, rosemary, thyme, bay leaf and garlic) and leave to macerate for 24 hours.
2. Pequi vinaigrette: Put the pequi in a blender with the lime juice, the salt and the pepper. Blend it until you get a fine puree. Slowly add the Extra Virgin Olive Oil from Spain until you get an emulsion.
3. Salad: Marinate the shrimp for 10 minutes in the lime juice, a tablespoon of Extra Virgin Olive Oil from Spain, salt and pepper.
4. Cut up the palm heart. Set aside.
5. Set out the shrimp in a frying pan with Extra Virgin Olive Oil from Spain.
6. Place the palm heart, the confit tomatoes, the watercress sprouts, the pequi vinaigrette and the shrimp on a serving dish.
7. Finish it off with a few drops of Extra Virgin Olive Oil from Spain.
8. Done and ready to serve!

Shellfish Salad, Fresh Heart of Palm and Savory Mango Vinegar and Virgin Pecan Nut Oil Dressing Roasted Green Zucchini and Goat Cheese "Tatin" Chilled Shrimp and Crab Salad, Green Beans, Tomato, Asparagus Vinaigrette Heirloom Tomato Salad Aged Balsamic Vinegar and Extra Virgin Olive Oil Chef Georges Perrier's Signatures Sautéed Foie Gras In a small loaf baking dish, spray cooking spray on all sides. Start with one pasta layer, then add a layer of the cheese mixture, sausage, equal amounts of sauce, and. Rinse in cold water and drain well. Meanwhile, in a large sauce pan over medium heat add oil and cook broccoli or spinach and green onions until tender, stirring frequently. Season the lettuce with the remaining salt, pepper, lime juice, and olive oil.

how ? Easy isn’t it? That’s the make palm heart, shrimp, watercress and confit tomato in extra virgin olive oil from spain salad that you do at home. Hope it’s useful and good luck!