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The Honolulu Advertiser
Posted on: Wednesday, March 26, 2008

FOOD FOR THOUGHT
Hearts of palm make tasty salad

By Wanda A. Adams
Advertiser Columnist

Video: Hawaii-grown hearts of palm salad
 •  Vegetables a la grecque
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Because I know some of you out there must be sticking to those New Year's resolutions, no rich recipes today.

Here's a salad inspired by one I had at Cassis by Chef Mavro before it recently closed. The salad featured Big Island hearts of palm so fresh that they were tender-crisp and subtly sweet —neither woody, as some fresh hearts of palm can be, nor mushy, as the canned hearts too often are. (The hearts of palm growers, Wailea Agriculture Group north of Hilo, bring their fresh hearts of palm to the Kapi'olani Community College Saturday-morning farmers market every other week and it can sometimes be found at Foodland stores.)

Shape can make a big difference in what food scientists call "mouth feel." Julienned vegetables, used here, absorb dressings or marinades and crunch pleasantly.

WALNUT CRUNCH SALAD

  • 1/2 bunch leaf lettuce

  • 1/2 English or Japanese cucumber, peeled, cut into matchsticks

  • 1/3 to 1/2 tender young carrot, peeled, cut into matchsticks

  • 1/3 cup slivered hearts of palm (optional; if available)

  • 1 firm but ripe pear or apple, unpeeled, cored, cut into matchsticks

  • Juice of 1 lemon (about 2 tablespoons)

  • Walnut oil — 1 to 2 tablespoons

  • Salt and pepper

  • 3 ounces walnuts

    Wash and dry lettuce. Place in zip bag lined with paper towel; refrigerate.

    In a small bowl, combine cucumber, carrot, hearts of palm, pear or apple. Drizzle with lemon juice and walnut oil and flavor liberally with salt and pepper. Cover with plastic wrap; marinate at least 15 minutes. If preparing in advance, chill in refrigerator.

    Toast walnuts: spread in a dry frying pan and heat, tossing or stirring, over medium-high heat; or bake at 350 degrees — until walnuts release fragrance and begin to darken. Rub walnuts in kitchen towel to remove skins. Chop meat roughly and set aside.

    Just before serving, place lettuce in a bowl, and again season with walnut oil, salt and pepper. Place vegetable mixture in bowl with greens; toss salad gently until coated. Taste, correct seasonings and serve. (If not particularly flavorful or a bit acidic, a sprinkling of sugar or drop of honey or balsamic vinegar can help with the balance.)

    Makes 4 smaller servings or 2 generous entree servings. (Add more protein such as poached fish or chicken, and you have a meal.)

  • Per serving: 250 calories, 21 g fat, 2 g saturated fat, no cholesterol, 20 mg sodium, 15 g carbohydrate, 4 g fiber, 7 g sugar, 5 g protein

    Send recipes and queries to Wanda A. Adams, Food Editor, Honolulu Advertiser, P.O. Box 3110, Honolulu, HI 96802. Fax: 525-8055. E-mail: wadams@honoluluadvertiser.com.

    For more information about our 150th anniversary cookbook, call 535-8189 (message phone; your call will be returned). You can order the cookbook online.

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