Sunday, July 15, 2012
I've been craving hearts of palm salad out of nowhere! Maybe it's all of the episodes of Mad Men that I've been watching? This really was a mainstream dish in the 60's. The old school American style calls for pimento peppers, however, mine is with an Italian twist, using roasted red peppers instead. I love this dish for those hot summer days when a salad is all I want to eat for lunch. It serves beautifully over a bed of sliced leafy romaine (I like to add quartered olives when I eat it like this, black or calamata). It's an excellent side salad to serve with a sandwich as well!
1 jar whole hearts of palm sliced 1/8" inch
2 stalks celery halved and sliced in 1/4" inch
2 scallion onions sliced 1/2" inch
1 roasted red pepper sliced julienne
1 handful of fresh parsley chopped
1 whole lemon freshly squeezed
3 tbsp extra virgin olive oil
1/2 teaspoon kosher salt (to taste)
fresh ground black pepper (to taste)
Serves 2 main salad
Serves 4 side salad
In a mixing bowl combine all ingredients and mix together well with a spatula. Let sit at room temperature for 30 minutes. Serve.
You can store this salad in the refrigerator to snack on throughout the work week!