In my previous articles, I raved about chef Anne Burrell’s braised short ribs and celery root and potato puree. Another great side the chef did to accompany her amazingly delicious short ribs was Roasted Acorn Squash and Portobello Mushroom Salad with Radicchio, Apples and Pumpkin Seeds. What a great combination! Unfortunately I simply did not have enough time that night. So I added that salad to my next-to-try list.
Burrell’s salad recipe, however, inspired me to do a different combination. One that took less time to prepare: Arugula, Radicchio, and Heart of Palm salad.
Here’s how I prepare my simple but flavorful salad:
- Mix olive oil, apple vinegar, salt, black and white pepper powder, and a half of a teaspoon of minced garlic in a cup (the mixture fills half of a cup)
- In a salad bowl, a handful of baby arugula, one small radicchio (cut into thin long strips), and a can of (3-4 sticks) of heart of palm (cut to medium chunks)
- Drizzle the salad with the dressing and top with grated Parmesan cheese
The soft and delicate heart of palm smoothly balanced the peppery arugula and spicy radicchio while the Parmesan cheese added its natural saltiness to the salad. A great side to the braised short beef.
Celery Root and Potato Puree
For complete recipes view the source of my inspiration: