Name: Hearts of Palm Salad
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H8M0.000S
Total time: P0Y0M0DT0H23M0.000S
Yield: 6 to 8 servings
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

Level: Easy
Total: 23 min

Prep: 15 min
Cook: 8 min

Yield: 6 to 8 servings

Ingredients

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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