Chilled Seafood Salad with
Herbed Olive Oil
1 can hearts of palm
2 pints cherry tomatoes
1/2 cup black olives
1/2 cup green olives
3 pounds medium shrimp, cooked, shelled, leaving tail connected
- Combine all ingredients.
For Herbed Olive Oil:
3/4 cup coarsely chopped fresh flat–leaf parsley leaves
1/2 cup chopped fresh chives
1 tablespoon chopped fresh rosemary leaves
3/4 cup extra-virgin olive oil
1/4 cup lemon juice
Coarse sea salt to taste plus additional for serving
2 lemons, sliced thin for garnish
- In a bowl combine herbs, lemon juice and
salt. Whisk in extra-virgin oil. Toss with seafood salad.
Serves 6 to 8.
Recipe courtesy Gourmet Magazine.
