Travel Reference
In-Depth Information
263
Hearts of Palm Salad
Carlo Bruno used to be the executive chef at the Houston
Palm, and he came up with this recipe because he thought
The Palm needed a dish using hearts of palm. For a while,
it was only available in Houston, but now it is on menus
around the country. Hearts of palm vary in tenderness and
quality. They can be woody or mushy—sometimes in the
same can! Spanish hearts of palm are always good.
12 pale inner leaves from the
heart of a romaine lettuce
1¼ pounds best-quality canned
hearts of palm (preferably
from Spain), drained and
halved lengthwise
2 ripe medium-sized tomatoes,
cored and cut into ¼-inch
pieces
Cut the romaine leaves crosswise into thin strips. On
four chilled salad plates, make a bed of lettuce and ar-
range the hearts of palm in parallel rows on top. Place a
line of diced tomato at a crosswise angle, running from
left to right on top of the hearts of palm. Place 6 olives
in a pile at the bottom of the plate, and distribute the
hardboiled egg quarters at the top.
24 kalamata olives
4 hardboiled eggs, peeled and cut
into quarters
Serve with the dressing of your choice on the side, such
as vinaigrette or blue cheese.
.
YIELD
,
Serves 4
