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Warm Hearts of Palm Salad with Molho Apimentado (Brazilian hot sauce/salsa) (Emeril Lagasse) Recipe

Warm Hearts of Palm Salad with Molho Apimentado (Brazilian hot sauce/salsa) (Emeril Lagasse) Recipe

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Warm Hearts of Palm Salad with Molho Apimentado (Brazilian hot sauce/salsa) (Emeril Lagasse)

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Ingredients:

Serving

1 large avocado, peeled, pitted and diced
1 tbsp fresh lime juice
1/4 tsp salt
1/2 cup minced yellow onions
2 medium firm-ripe tomatoes, seeded and chopped
1 small green bell pepper, cored, seeded and minced
1/4 cup white wine vinegar
2 tbsp extra-virgin olive oil
2 tbsp chopped cilantro
2 malaguetas, stemmed, seeded and minced (wear rubber gloves)
1 clove garlic, minced
2 tbsp all-purpose flour
1/2 tsp emeril's original essence , recipe follows
2 (14-oz) cans hearts of palm, rinsed, drained , and dried on paper towels
3 tbsp vegetable oil
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried leaf oregano
1 tbsp dried thyme

Directions:

In a small bowl, combine the avocado, lime juice, and salt. Stir until just mixed, leaving chunky. Set aside.
In a small bowl, combine the onions, tomatoes, bell peppers, vinegar, olive oil, cilantro, peppers, and garlic, and stir to combine. Allow to sit at least 30 minutes for flavors to develop.
In a shallow dish, combine the flour and Essence. Roll the hearts of palm in the flour until lightly coated.
In a medium skillet, heat the oil over medium-high heat until hot but not smoking. Add the hearts of palm in batches, and cook until crispy and golden brown on all sides, turning occasionally to ensure even browning. Remove from the skillet and transfer to serving plates. Cut into 1-inch pieces. Top each portion with a dollop of the Molho Apimentado and diced avocado, and serve immediately.
*If you cannot find malaguetas, you can substitute any small hot pepper, such as tabasco or serrano
Essence (Emeril's Creole Seasoning):
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	347.99 Kcal (1457 kJ)
Calories from fat	246.19 Kcal
		% Daily Value*
Total Fat	27.35g	42%
Sodium	3722.1mg	155%
Potassium	947.8mg	20%
Total Carbs	26.56g	9%
Sugars	6.79g	27%
Dietary Fiber	8.68g	35%
Protein	4.64g	9%
Vitamin C	48mg	80%
Vitamin A	0.9mg	28%
Iron	16.1mg	89%
Calcium	78.6mg	8%

Amount Per 100 g
Calories	143.71 Kcal (602 kJ)
Calories from fat	101.67 Kcal
		% Daily Value*
Total Fat	11.3g	42%
Sodium	1537.12mg	155%
Potassium	391.41mg	20%
Total Carbs	10.97g	9%
Sugars	2.8g	27%
Dietary Fiber	3.59g	35%
Protein	1.92g	9%
Vitamin C	19.8mg	80%
Vitamin A	0.4mg	28%
Iron	6.6mg	89%
Calcium	32.5mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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