Hearts of Palm Salad (Ingrid Hoffmann) |
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Prep Time: 15 Minutes Cook Time: 8 Minutes |
Ready In: 23 Minutes Servings: 6 |
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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:
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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