Hearts of Palm Salad

  • Level: Easy
  • Total: 23 min
  • Prep: 15 min
  • Cook: 8 min
  • Yield: 6 to 8 servings
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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


  1. 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.
  2. 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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