Hearts of Palm with Orange-Saffron Dressing
- 12 hearts of palm, rinsed and sliced into disks
- 1/2 tsp oregano
- 1/4 tsp saffron threads, crumbled
- 2 Tbsp orange juice
- 2 Tbsp white wine vinegar
- 1 Tbsp peanut oil
Place hearts of palm in a serving bowl.
In a small custard cup, soak oregano and saffron in 1 Tbsp of orange juice. Let stand for 2 minutes.
In a small bowl, whisk together remaining juice, vinegar, and oil. Add oregano, saffron, and orange juice to dressing and pour over the hearts of palm.
Marinate for 1 hour before serving.Servings: 4
Submitted by: Recipe Group Member
Date: Jan, 13, 2000
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