Caribbean Cooking!

The best way to come back after a small hiatus is with a post about my amazing supper club! This month's theme was Caribbean cooking, so we gathered at my place and enjoyed some amazing dishes on the patio!

There were only three of us today - summertime is so busy for everyone and we aren't even meeting in August for that reason, but I admit tonight the intimacy of the small supper club was quite enjoyable.

For main dishes, we ate corn fritters, curried rice, bacon, and cabbage, a salad of hearts of palm, avocado, and mango, and jerk chicken with pasta in a cream sauce. For dessert, there was FLAN. And oh were the flans amazing! I give the cooks credit since flan is not an easy dish to make. These were so perfect, and I want leftovers for breakfast with my coffee! One was a coconut flan and the other was a cream cheese flan.

The recipe I am posting is for the salad. It was the quintessential summer salad and a last minute dish Jo made...and I am glad she did decide to make it! It was like summer in my mouth!

Although it is posted on Foodnetwork, this is a recipe from WALKERSWOOD CARIBBEAN KITCHEN! Walkerswood has great recipes and great sauces.

PALM HEART SALAD

Ingredients

For the dressing:

1/2 lime or lemon, juiced

1 teaspoon whole-grain mustard

1 tablespoon white wine vinegar

1 teaspoon sugar

1/4 cup extra-virgin olive oil

Salt and freshly ground black pepper

For the salad:

1 (14 or 15-ounce) can palm hearts, drained and sliced crosswise

2 ripe mangoes, peeled and thinly sliced

2 ripe avocados (or 1 large), peeled, stoned, and thinly sliced

1/2 cucumber, peeled and thinly sliced

1/2 Scotch bonnet or other hot chile pepper, de-seeded and finely chopped

1/2 lime or lemon (to be squeezed the avocado to prevent discolouring)

Directions

To make the dressing: Mix the first 4 ingredients and then drizzle olive oil in slowly while stirring constantly. Season with salt and pepper, to taste.

Assemble all the salad ingredients in a bowl and serve the dressing on the side.