Palm heart and prawn salad

Name: Palm heart and prawn salad (Ensalada de palmitos y camarones)
Cuisine: Argentine
Ingredients: salt and ground black pepper; 5 ml/1 tsp brandy; 5 ml/1 tsp Worcestershire sauce; salt and ground black pepper; dash of Tabasco sauce; 1 large lemon; 30 ml/2 tbsp fresh chives, chopped, to garnish; 15 ml/1 tbsp tomato ketchup; 60 ml/4 tbsp mayonnaise; 2 Little Gem (Bibb) lettuces; 250 g/9 oz canned palm hearts, drained; 300 g/11 oz peeled cooked prawns (shrimp); 300 g/11 oz peeled cooked prawns (shrimp); 2 firm ripe avocados

Ensalada de palmitos y camarones

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food and Cooking of Argentina

By Cesar Bartolini

Published 2014

About

This dish became famous in the mid 1920s at the ‘golf club’ resort in Mar del Plata. Located on the Atlantic coast in the Province of Buenos Aires, this is one of the country’s busiest fishing ports. Each January, it hosts the Festival of the Fisherman when huge quantities of delicious seafood dishes, such as this one, are served.

Ingredients

2 firm ripe avocados
250 g/9 oz canned palm hearts, drained

Americas
Argentina
Buenos Aires
Mar del Plata
Fish course
Pescatarian
January

Method

Half the lemon and squeeze the juice from one half. Put 5ml/1 tsp juice in a jug (pitcher), then add the mayonnaise, tomato ketchup, Worcestershire sauce, brandy, Tabasco, salt and pepper. Whisk together with a fork.
Peel and slice the avocad