BRAZILIAN COBB SALAD

Serves 6 to 8

This salad takes its inspiration from some classic flavors of Brazil: hearts of palm, corn, black beans, avocado and cashews. Add some thin slices of roast beef if you like for a non-vegetarian version.

Ingredients

Vinaigrette 
1 shallot 
1/2 clove garlic 
2 tablespoons water 
1/2 cup parsley leaves 
Salt and pepper 
1 teaspoon sugar 
1/2 cup extra virgin olive oil 

Salad 
1/2 red onion, thinly sliced in half-rings 
8 cups loosely packed mixed greens 
1 (14.5-ounce) can hearts of palm, rinsed and sliced into rounds 
1 green bell pepper, diced 
1 red bell pepper, diced 
1 avocado, diced 
1 cup cooked black beans, drained 
1/2 cup corn kernels (frozen or fresh, cooked in boiling water for 5 minutes then chilled in cold water) 
1/2 cup cashews, roasted and salted

Method

To prepare the vinaigrette, add all ingredients except olive oil to a blender. Start at medium speed and blend for 2 minutes, then slowly drizzle in olive oil with machine running. When all oil has been added and the dressing slightly thickens, taste and adjust seasoning. Transfer to a bowl, cover and chill for at least 1 hour. 

For the salad, place onion slices in water, add a few ice cubes and let sit for at least 15 minutes before serving. When ready to assemble salad, pour off water and drain onion thoroughly. Soaking the onion in water will reduce its sharpness. 

To serve, arrange greens on a platter or in a large salad bowl. Arrange onion, hearts of palm, bell peppers, avocado, black beans, corn and cashews in sections on top of the greens. Stir dressing to recombine and serve alongside salad. 

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