Are looking for inspiration recipes palm heart, shrimp, watercress and confit tomato in extra virgin olive oil from spain salad that are interesting? How to make it is indeed not difficult and not too easy. If wrong processing, the result will be tasteless and in fact tend to be unpleasant. Even though the delicious palm heart, shrimp, watercress and confit tomato in extra virgin olive oil from spain salad should had aroma and taste that could provoke our taste buds.

Many things that more or less affect the taste quality of palm heart, shrimp, watercress and confit tomato in extra virgin olive oil from spain salad, start from the type of material, next material selection fresh, until the way of processing and serving it. No need worry if want prepare palm heart, shrimp, watercress and confit tomato in extra virgin olive oil from spain salad delicious home, because as long as you know the trick, this dish is able become treat special

Ingredients and seasonings required exist in make

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

Palm heart, shrimp, watercress and confit tomato in extra virgin olive oil from Spain salad. This dish was nicely understated and a smart way to start off the meal. The variety of soft textures was a nice warm-up to the night. Palm heart, shrimp, watercress and confit tomato in extra virgin olive oil from Spain salad Hello everybody, it's me again, Dan, welcome to our recipe site.

How to make:process 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!

Today, I will show you a way to prepare a special dish, palm heart, shrimp, watercress and confit tomato in extra virgin olive oil from spain salad. This time, I'm gonna make it a bit unique. Set out the shrimp in a frying pan with Extra Virgin Olive Oil from Spain. Presentation of the dish: Place the palm heart, the confit tomatoes, the watercress sprouts, the pequi. Baked pasta with veal, ricotta cheese.

me, the simple preparation of Palm heart, shrimp, watercress and confit tomato in extra virgin olive oil from Spain salad above can help you prepare servings that are delicious for family/friends Good luck!