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Ingredients |
12 hearts of palm, rinsed and sliced into disks
1/2 tsp oregano
1/4 tsp saffron threads, crumbled
2 tbsp orange juice
2 tbsp white wine vinegar
1 tbsp peanut oil
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Method:
1. Place hearts of palm in a serving bowl. |
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2. In a small custard cup, soak oregano and saffron
in 1 tbsp of orange juice. Let stand for 2 minutes.
3. In a small bowl, whisk together remaining juice,
vinegar, and oil. Add oregano, saffron, and orange juice to dressing and
pour over the hearts of palm.
4. Marinate for 1 hour before serving. |
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