Hearts of Palm Salad
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 66
- Total Fat
- 3
- Saturated Fat
- 0
- Carbohydrates
- 10
- Dietary Fiber
- 3
- Sugar
- 2
- Protein
- 3
- Cholesterol
- 0
- Sodium
- 352
- Total: 23 min
- Prep: 15 min
- Cook: 8 min
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