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Hearts of Palm Salad with Oranges and Radishes |
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Serves: 4
Print this Recipe
(Ensalada de Palmitos, Naranjas y Rábanos))
Category: Fruit and Vegetable Salads
Fresh hearts of palm, grown in Mexico and other countries, are seldom available for home cooks in the United States, but they occasionally appear on upscale restaurant menus here. I order them every chance I get. Canned hearts of palm are easier to find and are a suitable replacement. The canned ones should be rinsed well and then soaked in warm water for a few minutes to wash away any "tinny" taste. Palm hearts are creamy white and tender with a mild taste. In this salad, juicy sweet oranges and crisp radishes team up with the hearts of palm with great results.
1 (14 1/2-ounce) can hearts of palm, drained and thoroughly rinsed
4 cups finely shredded Romaine lettuce
2 medium navel oranges, peeled, pith removed, and sliced into half rounds
10 to 12 radishes, washed, trimmed, and sliced into rounds
1/4 cup olive oil
2 tablespoons unseasoned rice vinegar
1 tablespoon fresh orange juice
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper, or to taste
2 tablespoons finely chopped flat-leaf parsley
1. Soak the drained hearts of palm in a medium bowl of warm water to cover for about 10 minutes. Drain well. Cut the spears into rounds about 3/4-inch thick. Set aside.
2. Divide the lettuce among 4 serving plates. Arrange the hearts of palm, oranges, and radishes on the lettuce. In a small bowl, whisk together the oil, vinegar, orange juice, salt and pepper. Drizzle the dressing equally over the salads. Sprinkle with parsley and serve.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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