Hearts of Palm Salad

Although there are a lot of steps to this recipe, the results are worth the effort! The layers of flavor add dimension to this dish. Having all your ingredients gathered prior to starting helps the process go more smoothly. We suggest making the tapenade, vinaigrette, and pickled onions first, then assemble the Hearts of Palm salad.

Recipe by Chef Ennio Vasquez, The Drawing Room

By / Photography By Shell Royster | April 17, 2017

Ingredients

Assembly
  • 1 head hydroponic Bibb lettuce
  • ½ cup mojo vinaigrette (recipe below)
  • 1 cup marinated heart of palm (recipe below)
  • 8 cherry tomatoes (halved)
  • 1 small orange (segmented)
  • ¼ cup pickled onion (recipe below)
  • 1 teaspoon benne (sesame) seeds
  • 2 large Hass avocados—large diced
  • 4 tablespoon olive tapenade (recipe below)
  • To Taste Salt and Pepper
Olive Tapenade
  • ½ cup queen olives with pimentos
  • 1–3 fillets of flat oil-packed anchovy
  • 3 cloves of garlic
  • 1 tablespoon fresh parsley
  • 1 teaspoon Dijon mustard
  • 1 teaspoon fresh lemon juice
  • As needed Benne (Sesame) Seed oil or extra-virgin olive oil
  • To Taste Salt and Pepper
Mojo Vinaigrette
  • 3 cloves of garlic, peeled
  • 3 teaspoons fresh thyme leaves
  • 1 teaspoon of honey
  • ¼ cup of lemon juice
  • ¼ cup of lime juice
  • 1 cup extra–virgin olive oil
  • To Taste Salt and freshly ground black pepper
Marinated Heart of Palm
  • 1 cup Heart of Palm, cut on a bias
  • 1 1/2 cups Mojo Vinagrette (recipe above)
Pickled Red Onion
  • ¼ each red onions thinly sliced
  • ½ cup red wine vinegar
  • 1 tablespoon sugar
  • 1½ teaspoons salt

Instructions

Assembly

Separate leaves of Bibb lettuce in a medium bowl and toss the lettuce with mojo vinaigrette. Season with salt and pepper, then place 3–4 pieces on the center of each plate. Using the same bowl add hearts of palm, tomatoes, oranges segments, pickled onions and benne seeds and toss them with the remaining vinaigrette.

Add salt and pepper as desired.

Take a spoon full of the mix and place it right on top of the Bibb lettuce. Garnish with diced avocado and tapenade

Olive Tapenade

Place all the ingredients except oil in the food processor and pulse until a pulp consistency. With processor running slowly add oil until emulsified (1/4 cup–1/2 cup). Season with salt and pepper, if desired.

Mojo Vinaigrette

Add all the ingredients except the oil in a blender. Blend until smooth, then add oil until emulsified. Season with salt and pepper to taste.

Marinated Heart of Palm

Place heart of palm in a 1½ cup container. Place mojo vinaigrette in a small saucepan over medium heat and bring to a slight boil. When the mojo reaches a slight boil, remove from heat and pour over the heart of palm. Let cool for at least a 1 hour before serving.

Pickled Onions

Bring vinegar, sugar and salt to a boil. Pour over the red onions in a container.

Ingredients

Assembly
  • 1 head hydroponic Bibb lettuce
  • ½ cup mojo vinaigrette (recipe below)
  • 1 cup marinated heart of palm (recipe below)
  • 8 cherry tomatoes (halved)
  • 1 small orange (segmented)
  • ¼ cup pickled onion (recipe below)
  • 1 teaspoon benne (sesame) seeds
  • 2 large Hass avocados—large diced
  • 4 tablespoon olive tapenade (recipe below)
  • To Taste Salt and Pepper
Olive Tapenade
  • ½ cup queen olives with pimentos
  • 1–3 fillets of flat oil-packed anchovy
  • 3 cloves of garlic
  • 1 tablespoon fresh parsley
  • 1 teaspoon Dijon mustard
  • 1 teaspoon fresh lemon juice
  • As needed Benne (Sesame) Seed oil or extra-virgin olive oil
  • To Taste Salt and Pepper
Mojo Vinaigrette
  • 3 cloves of garlic, peeled
  • 3 teaspoons fresh thyme leaves
  • 1 teaspoon of honey
  • ¼ cup of lemon juice
  • ¼ cup of lime juice
  • 1 cup extra–virgin olive oil
  • To Taste Salt and freshly ground black pepper
Marinated Heart of Palm
  • 1 cup Heart of Palm, cut on a bias
  • 1 1/2 cups Mojo Vinagrette (recipe above)
Pickled Red Onion
  • ¼ each red onions thinly sliced
  • ½ cup red wine vinegar
  • 1 tablespoon sugar
  • 1½ teaspoons salt
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