Skip to main content

Hearts of Palm/Citrus Salad

I think I need someone to help me name some of the weird things I come up with.  Naming things is not my forte.

I love hearts of palm.  Why?  Because my Daddy loves hearts of palm, and he introduced me to them when I was in college.  I don't eat them often because they are expensive- like $5 a can expensive.  I can honestly say, however, that they NEVER go to waste, because what I don't chop up and put in salads, I eat right out of the can over the cutting board.

I was feeling extravagant the other day in the grocery store (visions of grandeur stemming from our adventure trying to buy our first home, I suppose) and bought 2 cans.  Yes- 2 cans.

Last week I took one of the cans and decided to design a different kind of salad using hearts of palm.  The ingredients aren't anything new, but I think the idea of the presentation is a little different.

Here's what I did:

I took a head of romaine lettuce (washed, of course) and removed 4 nice looking, sturdy leaves from it.

I laid 2 leaves out on each chilled salad plate.

I sliced 2 pieces (they are kind of like cylinders) of hearts of palm and split them vertically in half- I ended up with 4 pieces.  I laid one heart of palm half on each lettuce leaf.

On my plate, I then added 2 slices of avocado on each piece of heart of palm.  I didn't do this on Dev's plate, because he hates avocado.  I know- weird, right?

Then I opened a can of mandarin oranges and put 3 little segments on each leaf.

I decided to dress the salad with a citrus vinaigrette.  To a small mason jar I added: about a tablespoon of dijon mustard, a few splashes of red wine vinegar, about half that amount of juice from the mandarin orange can, the juice of half an orange (and some of the zest), salt, pepper and a dash of meyer lemon olive oil.  I shook the jar vigorously, then added a few glugs of extra virgin olive oil.  I shook the jar again, until everything was emulsified.

My idea was, that after dressing the salad, you could pick up a leaf and eat the salad out of hand.  That didn't really happen.  I ended up cutting mine with a knife and eating pieces of it like a regular salad.  If I had been a bit more miserly with the ingredients, it probably would have worked.  But it still tasted amazing.  I will do this again (probably with the other can of hearts of palm I have in my pantry).

Comments

Popular posts from this blog

Carrot Cake!!!!!!

I made my very first ever from scratch homemade cake at 7,500 feet above sea level today. I have made many homemade cakes before, but that was back home in Savannah, which is practically 2 feet below sea level.

After many dismal failures (including box mixes) I have finally made a cake from scratch that turned out decent. No- better than decent. I think this is the best cake I've ever made. No joke.

It all started when my fried Emmy posted on her blog about receiving as a gift from her hubby, a copy of "The Joy of Cooking." By the way, you should go read her blog. She is nauseatingly multi-talented. She cooks and knits beautifully, as well as a bunch of other stuff I learn about every freakin' time I read her blog. So go over to her blog right now.

Anyhoo...she read the high altitude instructions and cranked out a beautiful red velvet cake that made me drool. After reading that, I decided it was time to stop being a wuss about baking at high altitude and try a…

Pork Posole- Instant Pot Version

I have a good friend at work who is from the Jalisco region of Mexico.  Lorenza grew up outside of Puerto Vallarta.  Recently, she has been educating me on where to find the best Hispanic products and food in the valley where we live.

Aside from ruining my ability to ever eat Mexican food in Rifle ever again, her teachings have made me rediscover my love of Mexican food- both dining out and making it at home.

My husband, Will, is battling a cold for the second time in a row- which was the only excuse I needed to get in the kitchen and whip up some posole.

In my opinion, posole is to Mexican mamas what chicken noodle soup is to American/Southern mamas... pure comfort.

I make absolutely no claims of authenticity, nor do I believe this is the best way to make it.  But it sure did hit the spot after a day of cleaning and craft projects!

Here’s the link to the recipe I used from a blog I read frequently called “Pressure Cooking Today.” I did not follow it exactly (big shock- I know) as I…

Day 1 of Summer 2018!

There are obviously many things to enjoy about summer. Cooking is one of my favorites. Making creative meals at a leisurely pace is a luxury that rarely occurs during the school year. 
This is my first leisurely breakfast creation of the summer. I had leftover roasted sweet potatoes, so I threw them in my trusty cast iron skillet with some rough-chopped red onion and breakfast sausage. Devin likes his eggs scrambled. I like my hash topped with a fried egg. Either way you go- it was a suitable First Breakfast of the Summer!