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Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, we’re going to make a special dish, palm heart, shrimp, watercress and confit tomato in extra virgin olive oil from spain salad. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Palm heart, shrimp, watercress and confit tomato in extra virgin olive oil from Spain salad is one of the most popular of current trending foods in the world. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions daily. They are nice and they look wonderful. Palm heart, shrimp, watercress and confit tomato in extra virgin olive oil from Spain salad is something which I have loved my whole life.

To get started with this recipe, we must prepare a few components. You can cook palm heart, shrimp, watercress and confit tomato in extra virgin olive oil from spain salad using 24 ingredients and 7 steps. Here is how you can achieve it.

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

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

Steps 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.

So that is going to wrap it up for this special food palm heart, shrimp, watercress and confit tomato in extra virgin olive oil from spain salad recipe. Thank you very much for reading. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!