Palm heart, shrimp, watercress and confit tomato in extra virgin olive oil from Spain salad

Name: Palm heart, shrimp, watercress and confit tomato in extra virgin olive oil from Spain salad
Total time: 1800 s
Yield: Serves 2 raciones
Cuisine: American
Ingredients: 11 oz. of tinned palm hearts; 6/8 shrimp; 1 tbsp. of lime juice; 3 tbsp. of pequi vinaigrette; 4 tbsp. of Extra Virgin Olive Oil from Spain (3 tablespoons to marinate the shrimp and 1 tablespoon to cook the shrimp); 2 tsp. of pepper; 2 tsp. of salt; 10 units of confit tomato; 4 tsp. of watercress sprouts; For the tomato confit:; 1 cup of Extra Virgin Olive Oil from Spain; 7 oz. of dried tomatoes; 2 tsps. of salt; 2 tsp. of pepper; 1 spring of rosemary; 1 spring of thyme; 1 bay leaf; 1 clove of garlic; For the pequi vinaigrette:; 1 cup of Extra Virgin Olive Oil from Spain; 2 tbsp. of lime juice; 1/3 cup of canned pequi; 2 tsp. of salt; 2 tsp. of pepper

Olive Oils from Spain @oliveoilsspain

Spain

Here's a fresh salad with healthy ingredients brought together with extra virgin olive oil from Spain! Try marinating your shrimp in EVOO from Spain for a more potent flavor.

Olive Oils from Spain @oliveoilsspain

Spain

Here's a fresh salad with healthy ingredients brought together with extra virgin olive oil from Spain! Try marinating your shrimp in EVOO from Spain for a more potent flavor.

Saved

Ingredients

30 minutes

Serves 2 raciones

11oz. of tinned palm hearts
6/8shrimp
1tbsp. of lime juice
3tbsp. of pequi vinaigrette
4tbsp. of Extra Virgin Olive Oil from Spain (3 tablespoons to marinate the shrimp and 1 tablespoon to cook the shrimp)
2tsp. of pepper
2tsp. of salt
10units of confit tomato
4tsp. of watercress sprouts
For the tomato confit:
1cup of Extra Virgin Olive Oil from Spain
7oz. of dried tomatoes
2tsps. of salt
2tsp. of pepper
1spring of rosemary
1spring of thyme
1bay leaf
1clove of garlic
For the pequi vinaigrette:
1cup of Extra Virgin Olive Oil from Spain
2tbsp. of lime juice
1/3cup of canned pequi
2tsp. of salt
2tsp. of pepper

Saved

Steps

30 minutes

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.