Palm heart salad

Palm heart salad

Ensalada de palmitos

By
From
South American Grill
Serves
6
Photographer
Bonnie Savage

Palm hearts are the tender inner core of the growing bud of the palm tree. They have a velvety texture and subtle flavour similar to artichokes. They are popular in Brazilian cuisine and are often served simply dressed with olive oil as an appetiser, in salads or as a filling for empanadas. They can be purchased from Latin American food stores, usually in glass jars or tins.

Ingredients

Quantity Ingredient
400g tinned palm hearts, drained and cut into 1.5 cm-thick rounds
4 vine-ripened tomatoes, sliced into 1 cm rounds
1/2 red onion, thinly sliced
100g baby spinach leaves
2 teaspoons dijon mustard
2 limes, juiced
1 cup extra-virgin olive oil

Method

  1. Combine the palm hearts, tomato, onion and spinach leaves in a medium-sized serving bowl.
  2. To make the dressing, whisk together the mustard and lime juice in a small bowl. Gradually pour in the olive oil in a thin steady stream, whisking to combine; season with sea salt and freshly ground black pepper, to taste.
  3. Pour the dressing over the salad and toss to combine. Serve with grilled meat, chicken or fish.
Tags:
South American Grill
Rachael
Lane
South American
Latin
grill
bbq
barbecue
barbeque
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