"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Snow Peas and hearts of Palm in Basil Vinegar Recipe

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This recipe for Snow Peas and hearts of Palm in Basil Vinegar, by , is from The Van Vooren Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Christine Van Vooren


1/2 pound snow peas
1 can hearts of palm
1/4 cup almonds sliced and toasted
2 shallots, finely chopped
4 Tbsp lime juice
4 Tbsp balsamic vinegar
4 Tbsp safflower oil
2 Tbsp olive oil
2 garlic cloves, minced
5 Tbsp chopped fresh basil, or 2 Tbsp dry
1/2 tsp salt to taste
fresh ground black pepper

Dressing- Steep shallots in lime juice and vinegar for 5-10 minutes. Whisk oils, garlic, basil, salt, and pepper. Blanche peapods in boiling water. Drain and immediately put peapods in icebath (can be done a day ahead). Slice hearts of palm and toss with vinaigrette. Just before serving sprinkle with almonds.




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