I love hearts of palm. They’re this yummy delicious treat that comes in a can. I seem to crave them when I’m dehydrated (they are quite moist). I introduced them to Duck, and now he loves them, too. And yes, they are actually made from the hearts (or cores) of palm trees. I only buy them because the packaging says they’re from sustainable, renewable resources, but, as one cynical friend pointed out, they can put whatever they want on the packaging.
I’ve been playing around with a chopped salad made with hearts of palm for a while, but I never could find the right dressing. But tonight I cracked the code! This salad was so delicious, so fresh, so crisp, such a great combination of sweet and vinegar and yum. Best of all, both apples and hearts of palm are available year-round, so this salad can bring some fresh crispness into winter or serve as a light summer lunch.
Salad of Fuji Apples and Hearts of Palm
(serves 2-4 as a side)
1 large Fuji apple, cut into 1-inch chunks or slightly smaller
1 can hearts of palm (sustainable, please), cut into 1/2-inch slices
A sprinkling of mustard vinaigrette (recipe follows), to taste
Assemble apple and hearts of palm, sprinkle mustard vinaigrette immediately before serving.
slightly adapted from Deborah Madison’s Vegetarian Cooking for Everyone
2 T. sherry vinegar
2 shallots, finely diced (optional)
1 garlic clove, pressed or minced
1/4 t. salt
Freshly milled pepper
1 T. Dijon mustard
1/3 C. extra-virgin olive oil
2 T. snipped chives (optional)
1 T, chopped parsley (or use 1 t. dried)
Combine all ingredients in a jar, put on the lid, and shake, shake, shake. Makes about 1/2 cup.