Hearts Of Palm, Radish, And Lettuce Salads Recipe

• 1 (14 ounce.) can hearts of palm, liquid removed
• Bibb lettuce leaves, rinsed and spun dry
• 6 lg. radishes, sliced thin
• 2 c. loosely packed water cress sprigs, rinsed and spun dry
• 2 hard boiled lg. egg yolks, forced through a coarse sieve into a bowl

1. Halve crosswise 6 of the hearts of palm, quarter the halves lengthwise, and cut the remaining hearts of palm crosswise into 1/4 inch slices.
2. On each of the salad plates, arrange equal parts hearts of palm and lettuce leaves and top each lettuce leaf with 2 overlapping radish slices.
3. Mound 1/4 c. of the watercress in the middle of each plate, top it with some of the sliced hearts of palm, and sprinkle the salads with the yolks.
4. Top with bacon dressing.
5. 1/4 c. sugar 2 tbsp.
6. cider vinegar
7. In a skillet cook the bacon over moderate heat, stirring till it is crisp, remove the skillet from the heat and transfer the bacon with a slotted spoon to paper towels to drain, leaving the bacon fat in the skillet.
8. In a small bowl whisk together the sugar, the vinegar, a healthy pinch of salt, and 2 Tbsp.
9. water till the sugar is dissolved, add in half the mix to the bacon fat, stirring, and heat the dressing, stirring, but don't let it boil.

hearts of palm, radishes, water, egg yolks

Taken from cookeatshare.com/recipes/hearts-of-palm-radish-and-lettuce-salads-49176 (may not work)