Hearts of Palm, Corn, Tomatoes & Watercress Salad

Prep: 15 mins

Cook: 0 mins

Difficulty: Intermediate

Servings: 4 Servings

While on a recent trip to South America, I was served an incredible variety of fresh produce assembled into platters of lightly dressed salads. As a vegetarian, my hosts were concerned I wasn’t getting enough food; “Look at these salads I’m making!” I said every day at lunch. I was so into these Chilean small salads, I’ve been making a composed version of the fare offered to me almost every evening since I’ve returned. Think of this as a vegetarian twist on the much–adored Salad Nicoise.

Ingredients

1 head butter lettuce, washed and torn into large pieces
1 bunch watercress, washed and trimmed
1 1/2 cups sliced hearts of palm
1 1/2 cups fresh corn
2 cups cherry tomatoes
1 shallot, sliced thin
2 cups roasted potatoes (I used a Russet but small, red potatoes would be more like what they served in Chile)
1 cup green olives
olive oil and lemon to taste
salt and pepper to taste

Instructions

To assemble the salad, prep all the ingredients and plate keeping everything separate.
Dress with olive oil, lemon, salt and pepper to taste. Serve immediately.