Hearts of Palm Salad
From “A Tomato Hall of Fame” in our Fall 2024 issue.
Read the whole story here.
Hearts of Palm Salad
- Yield: Serves 2
Description
Maurice Dissels, chef-owner of Oyo in Pleasanton, gave us this recipe to help honor Fred Hempel’s work and their friendship.
“Each encounter with Fred was enlightening, always adding something new and valuable to my life,” Dissels says. “Fred was not only a visionary in his field but also a dear friend whose wisdom I will greatly miss.”
Ingredients
Units
Scale
- 1 (14-ounce) can hearts of palm, julienned
- 2 vine-ripe tomatos, cut in cubes
- 1/2 Bermuda onion, sliced
- 1 king trumpet mushroom, julienned and blanched
- 1 long bean, diagonally cut and blanched
- 1/4 cup bamboo shoots, julienned
- 1 fresh aji amarillo pepper, diced
- 1 sprig cilantro, roughly chopped
- 1 sprig Italian parsley, roughly chopped
- 1 teaspoon minced garlic
- 1/2 teaspoon minced fresh ginger
- 1/2 cup fresh squeezed lime juice
- 1/2 cup coconut milk
- 2 tablespoons extra virgin olive oil
- 1 tablespoon passion fruit purée
- 1 tablespoon orange blossom honey
- 1 tablespoon kosher salt
- 1/4 teaspoon hot sauce
- Microgreens for garnish
- Plantain or taro chips
Instructions
Combine all ingredients (except garnish and chips) in a stainless-steel bowl using a spoon to mix gently. Garnish and serve with plantain or taro chips.
- Category: Salad
