Hearts Of Palm Blood Orange And Watercress Salad Food

LEMONY HEARTS OF PALM SALAD

Steps:

• Soak 1/4 cup sliced red onion in cold water, 10 minutes; drain. Toss with 2 cups sliced hearts of palm, 1 cup sliced celery and some chopped parsley. Add 3 tablespoons each lemon juice and olive oil. Season with salt and pepper. Serve over arugula drizzled with olive oil.
• Serves: 4 Calories: 130 Total Fat: 11 grams Saturated Fat: 1.5 grams Protein: 3 grams Total carbohydrates: 7 grams Sugar: 2 grams Fiber: 3 grams Cholesterol: 0 milligrams Sodium: 462 milligrams

HEARTS OF PALM SALAD

Steps:

• Through the feed opening of a running blender add, 1 at a time, vinegar, soy sauce, scallions, black pepper, and salt. Then leaving the blender running, add the olive oil in a slow thin stream.
• Toss together the hearts of palm, onion, bell pepper, and mango. Stir in enough of the dressing to coat, and serve any additional dressing on the side.

HEARTS OF PALM PARM

Steps:

• Preheat the oven to 425 degrees F with a rack set on the middle shelf. Place the hearts of palm onto several layers of paper towels to absorb any excess liquid. Season lightly with salt.
• Heat 2 tablespoons of the oil in a large high-sided skillet over medium to medium-high heat until it just starts to shimmer. Sear the hearts of palm until golden brown on both sides, 2 to 4 minutes total. You may need to do this in two batches to avoid crowding the skillet. Transfer to a baking sheet or large plate. Discard the used oil and wipe out the skillet.
• Add the remaining oil to the same skillet over medium-high heat. Add the onions and 1/2 teaspoon salt and cook until softened and lightly browned, stirring occasionally, 6 to 8 minutes. Add the garlic and cook until just softened, stirring constantly, about 1 minute. Stir in the crushed tomatoes, diced tomatoes, red pepper flakes, 1/2 teaspoon salt and fish sauce if using. Bring to a boil, and then reduce to a simmer. Simmer, uncovered, for 15 minutes.
• Season with additional salt if needed. Carefully pour the sauce into a 13- by 9-inch baking dish. Add the browned hearts of palm to the sauce in a single layer and sprinkle all over with the grated cheese. Bake until the cheese is lightly golden brown, about 10 minutes. Allow to sit at room temperature for 5 minutes before serving. Top with the basil.
• To serve, divide the warm polenta among 6 bowls and top with the hearts of palm and tomato sauce.

HEARTS OF PALM, BLOOD ORANGE AND WATERCRESS SALAD

Steps:

• Rinse the watercress and set aside to dry.
• Peel the oranges, making sure to remove all the pith. Working over a bowl to catch the juices, supreme the oranges - carefully cut out each section of fruit by inserting the blade of the knife between the flesh and the membrane on both sides. Once you have supremed each orange, squeeze the remaining membranes to get out all the juice. Place the blood orange segments in a separate bowl and set aside.
• To the bowl containing the blood orange juice, add the Dijon mustard, lemon juice and red wine vinegar, stirring well to combine. Whisk in the olive oil and add salt and pepper to taste.
• Drain the hearts of palm and cut each lengthwise into quarters. If the quarters are very long, you can cut them in half so they will be a more manageable "bite" size.
• Slice the shallot as thinly as possible - I use a mandoline to get paper-thin slices, but if you do not have a mandoline just slice as thinly as possible with a knife.
• Place the hearts of palm and the sliced shallot in the vinaigrette, tossing well so that the vegetables are coated. Set aside to marinate for at least 20 minutes.
• Pick over the watercress, removing any large stems and tearing into bite-sized pieces.
• Drain the hearts of palm/ shallot mixture RESERVING THE VINAIGRETTE.
• Add the vinaigrette to the watercress a small amount at a time, tossing as you go. You do not want to over-dress the salad, so don't pour it all in at once. If you don't use all the vinaigrette you can reserve it for another use.
• Place the dressed watercress on a serving platter. Cover the watercress with the hearts of palm and shallot mixture, and then spread the blood orange supremes on top of the hearts of palm. Grind some black pepper over the salad and sprinkle with the sea salt flakes.

HEARTS OF PALM, AVOCADO, AND WATERCRESS SALAD WITH THOUSAND ISLAND DRESSING

Steps:

• Mix together all the dressing ingredients in a bowl and set aside. Arrange the avocado slices, hearts of palm, and watercress on a platter and drizzle with the Thousand Island dressing.

HEARTS OF PALM SALAD

Steps:

• In a medium bowl, whisk together the dressing mix, vinegar, and water until well blended. Whisk in olive oil. Add hearts of palm to the bowl, and stir to coat. Cover and refrigerate for at least one hour or overnight.
• Before serving, sprinkle the green and black olives, and bacon bits over the salad.

HEARTS OF PALM SALAD

Steps:

• Combine the dressing ingredients in a covered jar and shake vigorously to mix.
• For the salad, combine the hearts of palm, peppers, artichoke hearts, and olives in a bowl.
• Pour the dressing over and mix well; refrigerate for at least 1 hour.
• When ready to serve, place the mixed greens on chilled salad plates, divide the heart of palm mixture evenly over the plates and arrange the hard-boiled egg slices and tomatoes over the top.

TROPICAL HEARTS OF PALM SALAD WITH MANGO AND AVOCADO

Steps:

• Combine hearts of palm, mango, avocado, watercress, onion, and cilantro together in a bowl.
• Whisk vinegar, sugar, black pepper, and salt together in a bowl; pour over salad and toss to coat.