Hearts Of Palm Parmesan Salad Food

HEARTS OF PALM PARMESAN SALAD

Steps:

• Cut the hearts of palm into 1/2" wide pieces Combine all but the parmesan ingredients in a large bowl.
• toss and allow to sit at room temperature for 30 minutes allowing the flavors to blend Serve with shavings of Parmesan on top of the salad.

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 DIP

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a glass pie plate.
• In a medium bowl, mix together the hearts of palm, mozzarella cheese, Parmesan cheese, green onion, sour cream and mayonnaise. Spread into the greased pie plate.
• Bake uncovered for 20 minutes, or until light brown and bubbly. Serve with crackers or Melba rounds.

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.

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.

ARTICHOKE HEART, FENNEL, AND PARMESAN SALAD

Steps:

• In a bowl whisk together well the lemon juice, the mustard, the garlic paste, the red pepper flakes, the oil, and salt and pepper to taste, stir in the artichoke hearts, the fennel, the Parmesan, and the parsley, and chill the salad, covered, for 20 minutes.