If you think you're bored of salad, try this! It's bright, refreshing and easy to make. Hearts of palm are a vegetable harvested from the soft core of certain palm trees. They have the flavour of artichokes, without all the work. On a not so delicious note, this salad won't fit into your 100 mile diet, or even an 1000 mile diet. So enjoy, but enjoy sparingly.
This recipe, from Fine Cooking No.99 serves 4 as an appetizer
1 large Ruby Red grapefruit
1/4 cup extra-virgin olive oil
1 1/2 tbsp chamgpagne vinegar ( I used white wine vinegar and it worked out fine)
1 tsp finely chopped fresh rosemary
1/4 tsp crushed red pepper flakes
Kosher slad and freshly ground black pepper
3 hearts of palm, rinsed, halved lenghwise, and cut on a diagonal into 3/4 inch pieces
1/4 cup pitted black oil-cured olives, halved lengthwise (It's not the end of the world if you skip the pitting)
7 oz arugula (about 5 cups, loosely packed)
Finely grate 1/2 tsp zest from the grapefruit, set aside. Slice just enough off the top and bottom of the grapefruit to expose the fruit. Stand the grapefruit on one cut end and slice away all the peel and white pith. Working over a bowl, cut he segments away from the membranes, letting them fall into the bowl. Then, over another bowl, squeeze the membranes to get any remaining juice. Cut each segment into thirds.
In a small bowl, whisk 2 tbsp of the reserved grapfruit juice an the zest with the oil, vinegar, rosemary, red pepper flakes, 1/4 tsp, salt and a pinch of pepper.
In a small bowl, mix the grapefruit segments, hearts of palm, and olives with 2 tbsp of the dressing.
Toss the arugula and parsley in a large bowl with a generous pinch of salt and 3 tbsp of the dressing. Divide the arugula amount 3 plates, top with the hearts of palm mixture, and drizzle with the remaining dressing, if desired.
This recipe, from Fine Cooking No.99 serves 4 as an appetizer
1 large Ruby Red grapefruit
1/4 cup extra-virgin olive oil
1 1/2 tbsp chamgpagne vinegar ( I used white wine vinegar and it worked out fine)
1 tsp finely chopped fresh rosemary
1/4 tsp crushed red pepper flakes
Kosher slad and freshly ground black pepper
3 hearts of palm, rinsed, halved lenghwise, and cut on a diagonal into 3/4 inch pieces
1/4 cup pitted black oil-cured olives, halved lengthwise (It's not the end of the world if you skip the pitting)
7 oz arugula (about 5 cups, loosely packed)
Finely grate 1/2 tsp zest from the grapefruit, set aside. Slice just enough off the top and bottom of the grapefruit to expose the fruit. Stand the grapefruit on one cut end and slice away all the peel and white pith. Working over a bowl, cut he segments away from the membranes, letting them fall into the bowl. Then, over another bowl, squeeze the membranes to get any remaining juice. Cut each segment into thirds.
In a small bowl, whisk 2 tbsp of the reserved grapfruit juice an the zest with the oil, vinegar, rosemary, red pepper flakes, 1/4 tsp, salt and a pinch of pepper.
In a small bowl, mix the grapefruit segments, hearts of palm, and olives with 2 tbsp of the dressing.
Toss the arugula and parsley in a large bowl with a generous pinch of salt and 3 tbsp of the dressing. Divide the arugula amount 3 plates, top with the hearts of palm mixture, and drizzle with the remaining dressing, if desired.
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