Marinated Hearts of Palm

marinated_hearts_of_palm_three-citrus_vinagrette_3
Mark Boughton/styling: Teresa Blackburn
http://pgoarelish2.files.wordpress.com/2011/08/marinated_hearts_of_palm_three-citrus_vinagrette_3.jpg?w=150
  • Yield: 8 servings

Ivory-colored hearts of palm are the tender center of a palm variety originally native to the Amazon. Since the tree, at about 6 feet tall, must be killed to reach this core, it is thankfully no longer wild-harvested, but sustainably cultivated.

Ingredients

Vinaigrette:
1/3cup extra-virgin olive oil
Finely grated rind of 1 lemon, 1 lime and 1 orange
Juice of 1 lemon, 1 lime and 1 orange
1/2teaspoon kosher or sea salt
Freshly ground black pepper
Salad:
2 (14-ounce) cans hearts of palm, rinsed, drained, blotted dry and sliced into 1/3-inch thick rings
2 green onions, cut into 1/4-inch slices
4 celery stalks, cut into 1/4-inch slices
1 orange, sectioned and diced
1 grapefruit, preferably red, sectioned and chopped
3tablespoons diced pimiento-stuffed green olives
To serve:
Salad greens, spinach, spring mix, or 8 whole romaine lettuce leaves
1 ripe avocado, peeled and coarsely chopped

Instructions

  1. To prepare vinaigrette, combine all ingredients in a small bowl. Whisk well.
  2. To prepare salad, combining all ingredients in a medium bowl. Pour vinaigrette over top and toss well. Cover and refrigerate at least 1 hour.
  3. To serve, place greens on 8 individual salad plates. Spoon hearts of palm mixture on top. (If using romaine, place a spoonful of salad at the end of each leaf and serve one leaf per person.) Garnish with avocado.

Recipe by Crescent Dragonwagon.

Nutritional Info *per serving

  • Calories 210
  • Fat 14g
  • Cholesterol 0mg
  • Sodium 660mg
  • Carbohydrate 20g
  • Fiber 8g
  • Protein 5g
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