Hearts of Palm Salad

Total Time:
23 min
Prep:
15 min
Cook:
8 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • 1 ear of corn, husked
  • 4 medium tomatoes, cored, halved and thinly sliced
  • 2 cups chopped flat leaf parsley leaves
  • 1 14 -ounce can hearts of palm, drained, rinsed, and sliced into 1/2-inch rounds
  • Extra virgin olive oil to taste
  • Salt and freshly ground pepper
  • 6 leaves of radicchio, for serving
  • Lime wedges for serving
Directions

Preheat your broiler to high. Place the corn on a baking sheet and roast under the broiler, turning every couple of minutes, until all sides are browned and even a little charred, about 6 to 8 minutes. Let the corn cool and then hold it by one end and slice down the cob with a knife to separate the kernels from the cob.

Place the corn, tomatoes, parsley, and hearts of palm in a large bowl. Drizzle with some olive oil and season with salt and pepper and toss together. Scoop the salad into the radicchio cups and serve with lime wedges


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