Trader Vic's Hearts of Palm Salad


Trader Vic's Restaurant Recipe

2 (15 oz.) cans hearts of palm, cut into 1/4 inch dice
2 cups cherry tomatoes, seeded and cut into 1/4 inch dice
3 green onions, white and pale green part only, minced
1 tablespoon minced fresh flat leaf parsley
2 tablespoons Soy Tarragon dressing (recipe follows)
32 Belgian endive leaves or baby romaine lettuce leaves, for serving
32 flat leaf parsley sprigs, for garnish

Combine the hearts of palm, tomatoes, green onion and parsley in a bowl. Pour the dresing over this and toss lightly to combine.

To serve, spoon about 1 1/2 tablespoons of the salad onto each endive or romaine leaf and garnish with a parsley sprig. Serve immediately. Makes 3 cups of salad

Soy Tarragon Dressing: 
1/4 cup safflower oil
2 tablespoons tarragon vinegar
2 tablespoons soy sauce
2 tablespoons mayonnaise
2 teaspoons ketchup
2 cloves garlic, minced
kosher salt and freshly ground black pepper

In a small bowl, whisk together the oil, vinegar, soy sauce, mayonnaise, ketchup, and garlic until smooth. Season to taste with salt and pepper. Store the dressing, covered, in the refrigerator for up to 2 days. Makes about 1 cup.

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