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 interesting The way making it is very not too difficult. 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 make and serving it. No need doubt if want 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 serving very special.

Ingredients and seasonings required in make

1. Prepare 11 oz. of tinned palm hearts
2. Prepare 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. Take 4 tsp. of watercress sprouts
10. Use For the tomato confit:
11. Prepare 1 cup of Extra Virgin Olive Oil from Spain
12. Prepare 7 oz. of dried tomatoes
13. Prepare 2 tsps. of salt
14. Prepare 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. Prepare For the pequi vinaigrette:
20. Prepare 1 cup of Extra Virgin Olive Oil from Spain
21. Use 2 tbsp. of lime juice
22. Prepare 1/3 cup of canned pequi
23. Prepare 2 tsp. of salt
24. Take 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.

Instructions 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!

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.

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