Arugula, Radicchio, and Heart of Palm

Salad

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.

Serves 2

Serve with:

Special Braised Short Ribs Dinner – Going Gourmet at Home

Celery Root and Potato Puree
For complete recipes view the source of my inspiration:

The Secret to Short Ribs : Secret of a Restaurant Chef : Food Network

Salad Mix: Avocado, Artichoke Hearts, and Hearts of Palm

Salad

Holiday Dinner Menu (Part 2)

(See Part 1 : Roasted Butternut Squash with Gouda and Pine Nuts)

The salad that I prepared for the holiday dinner contained three things I loved: artichoke hearts, avocado, and hearts of palm. I found this recipe a while ago from Food Network and saved it in my recipe collection. Please click here to read the original recipe: Avocado, Artichoke Hearts and Heart of Palm Salad served in Lettuce Wraps

A few things I modified from the original recipe were:

-For the dressing, I used apple vinegar instead of white vinegar. I also drizzled a little olive oil and sprinkled some chili powder to give this salad a little kick.

-I added grape tomatoes for more flavor and color.

Canned hearts of palm are available in most grocery stores.

-The author called for butter lettuce as the serving cups for the salad. Unfortunately I did not have the time to do it. So I chopped the lettuce and mixed it with the rest.

The crunchy poblano pepper, cucumber, lettuce, and tomatoes gave a wonderful balance to the tender and buttery artichoke hearts, avocado, and hearts of palm. So delicious!

Note: Next time, I’d like to try another modification using the three main things: avocado, artichoke hearts, and heart of palm. I’d add grape tomatoes into the mix, drizzle all of them with olive oil and apple vinegar, and then sprinkle with salt and pepper. I think this variation would make a great appetizer.