I love hearts of palm. They’re such an odd vegetable but so delicious. For those who don’t know, it’s the inner core of certain kinds of palm trees. They are tender and a bit sweet to eat almost like an artichoke heart. They aren’t something that was common to my repertoire but I’ve really come to enjoy their flavor in a salad. A California Cobb with avocado would be a perfect way to use them. However, I was thinking how to make them the star of a salad so I came up with this hearts of palm salad with a lemon vinaigrette.
Usually, I find hearts of palm at the supermarket right next to canned artichoke hearts. But better yet you can find big jars of them at Costco. The jarred ones have a less canned taste to them so they’re important to look for. Rarely if ever will you find fresh hearts of palm-be on the lookout in a Latin supermarket. Those should have a cleaner taste with a more papery texture. Jarred hearts of palm can get a little bit mushy but I love them just the same. Once in a restaurant I was served fresh hearts of palm as a linguine replacement with a lovely cherry tomato sauce-it was amazing. I’m not sure I can recreate that dish as they’re so hard to find fresh but making a salad is easy.
This hearts of palm salad uses a bright lemon vinaigrette to tie together the fresh grape tomatoes, a bit of parsley and the hearts of palm. Serving it on a bed of greens makes a complete salad. I garnished the salad with some long slices of manchego cheese and a few toasted hazelnuts. I think pine nuts would be just as delicious. Serve it along side some simply grilled meat for an easy warm weather meal.
- 25 oz jar of hearts of palm
- 16 oz grape tomatoes
- 1/4 C of chopped parsley
- 1/2 C shredded manchego cheese
- 1/2 C lemon juice
- 3/4 C olive oil
- 1 Tbsp mustard
- 1 Tbsp honey
- salt to taste
- 24 oz mesclun greens
- 1/4 cup toasted nuts (chopped hazelnuts or pinenuts)
- Drain jar of hearts of palm then slice pieces length wise and place in a large bowl.
- Rise grape tomatoes and slice in half and add to hearts of palm.
- Add chopped parsley to bowl and mix to combine.
- Combine lemon juice, olive oil, mustard, honey, and 1 tsp of salt in a small bowl and mix until emulsified.
- Pour approximately 1/4 cup of dressing over hearts of palm salad and mix.
- When plating serve over mesclun greens and top with a tbsp of nuts and 2 tbsp of cheese.
- Add an extra drizzle of dressing over the salad.