Hearts of Palm Salad with Oranges and Radishes
Ensalada de Palmitos, Naranjas, y RábanosFresh hearts of palm, grown in Mexico and other countries, are seldom available for home cooks in the United States, but they occasionally appear on upscale restaurant menus here. I order them every chance I get. Canned hearts of palm are easier to find and are a suitable replacement. The canned ones should be rinsed well and then soaked in warm water for a few minutes to wash away any "tinny" taste. Palm hearts are creamy white and tender with a mild taste. In this salad, juicy sweet oranges and crisp radishes team up with the hearts of palm with great results.
Ingrediënten
Makes 4 servings
- 1 can hearts of palm drained and thoroughly rinsed, (141⁄2-ounce)
- 4 cups finely shredded romaine lettuce
- 2 medium navel oranges peeled, pith removed, and sliced into half rounds
- 10 to 12 radishes washed, trimmed, and sliced into rounds
- ¼ cup olive oil
- 2 tablespoons unseasoned rice vinegar
- 1 tablespoon fresh orange juice
- ½ teaspoon salt
- ⅛ teaspoon freshly ground pepper or to taste
- 2 tablespoons finely chopped flat-leaf parsley
Instructies
- Soak the drained hearts of palm in a medium bowl of warm water to cover for about 10 minutes.
- Drain well.
- Cut the spears into rounds about 3⁄4-inch thick.
- Set aside.
- Divide the lettuce among 4 serving plates.
- Arrange the hearts of palm, oranges, and radishes on the lettuce.
- In a small bowl, whisk together the oil, vinegar, orange juice, salt and pepper.
- Drizzle the dressing equally over the salads.
- Sprinkle with parsley and serve.
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