Rich Salad with Hearts of Palm, Avocado, and Radicchio

Ingredients

• 1 small head Boston lettuce
• 1/2 head radicchio, thinly sliced, optional but good
• 1 cup sliced hearts of palm
• 1 avocado, peeled and diced
• 2 T pine nuts
• 1/2 tsp. lemon zest
• 2 T fresh lemon juice
• 1 tsp. Worcestershire sauce
• Coarse ground black pepper to taste
• Vege-Sal or salt to taste
• 2 T extra virgin olive oil

Directions

1. Pull the lettuce apart into bite-size pieces, rinse it in a salad spinner or by hand, and get it very dry.
2. Cut the radicchio into slender strips, then combine it with the lettuce.
3. In a small bowl, mix the lemon zest with the lemon juice, Worcestershire sauce, black pepper, and Vege-Sal or salt. Stream in the olive oil while whisking until the dressing comes together. Do this before preparing the avocado so the avocado stays fresh-looking.
4. Cut the hearts of palm into slices and place them in a bowl, gently loosening the rounds or breaking them up as needed.
5. Remove the avocado peel, dice the flesh, and add it to the hearts of palm. Spoon over 2 T dressing and toss gently.
6. Divide the lettuce and radicchio, if you are using it, among salad bowls or individual plates.
7. Spoon the avocado and hearts of palm over the greens.
8. Finish each salad with a little additional dressing, scatter pine nuts over the top, and serve.