Hearts of Palm Salad

hearst of palm salad

Mild, almost artichoke in flavor and dressed simply with black pepper, sea salt, fresh lemon juice, fresh oregano and good quality olive oil. Canned hearts of palm are convenient and ready to serve but fresh hearts, available at many Hispanic, Caribbean, and Asian markets are well worth seeking out for a very easy, elegant side dish or antipasto addition.

Trim fresh hearts of palm into 4-6 inch lengths. Using a sharp paring knife, make lengthwise incisions and peel away tough outer palm layers until you are left with the tender inner core. You should be able to see where the inner heart begins. Slice into 1 inch disks.

Bring a large saucepan of salted water to a boil and add hearts of palm. Cook until the tip of a knife can be inserted into the hearts approximately 3-4 minutes. Cooking time will vary depending on age of palm and diameter of heart of palm. Remove hearts of palm from water and place into an ice bath to stop cooking.

Drain well, arrange on a serving platter, Right before serving dress with freshly ground black pepper, coarse sea salt, a few squeezes of fresh lemon juice. Drizzle a good quality of olive oil over all and garnish with fresh oregano.

  1. I swear you & I have the same tastes, because I love all of your recipes. I always keep a can in the pantry because I love hearts of palm. I never even dreamed of serving it as the main attraction. What a genius idea!

      • lvegas
      • October 9th, 2009

      If you ever see fresh hearts of palm in one of those specialty Mexican or Asian markets give them a try. If you like the canned ones, you’ll love the fresh ones.

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