Ensalada De Palmito Recipe
Heart of palm, cherry tomato, parmesan cheese, garlic, olive oil served on a bed of lettuce with lemon chimichurri dressing on the side
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Ingredients
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Salad
Lemon Chimichurri Dressing (on the side)
Method
Salad
Prepare greens and tomatoes
Wash and thoroughly dry the lettuce leaves. Tear or chop into bite-size pieces and place in a large chilled bowl. Rinse cherry tomatoes, pat dry, and halve (or quarter if large). Add tomatoes to the bowl with lettuce.
Prepare hearts of palm
If using whole hearts of palm, slice crosswise into 1/4-inch rounds until you have about 2 cups; if using canned, drain well and pat dry. Add the sliced hearts of palm to the bowl with lettuce and tomatoes.
Garlic and olive oil toss
In a small bowl, combine the minced garlic (1 clove) with 2 tablespoons extra-virgin olive oil, a pinch of salt and a light grind of black pepper. Let sit 1 minute to mellow the raw garlic, then drizzle over the salad and gently toss to coat all components. This lightly seasons the hearts of palm and tomatoes without overpowering the dressing served separately.
Add cheese and adjust
Scatter the parmesan shavings (or finely grated parmesan) over the dressed salad and gently toss once to combine. Taste a small leaf and adjust seasoning if necessary (add up to another 1/4 tsp salt or additional pepper). Keep the salad chilled while you finish the dressing.
Lemon Chimichurri Dressing (on the side)
Combine herbs and aromatics
Finely chop the parsley and cilantro (if using). In a medium bowl, whisk together the chopped herbs, minced garlic (1 clove), red pepper flakes, dried oregano, lemon zest (if using), salt (1/2 tsp) and black pepper.
Emulsify dressing
Add the lemon juice (3 tbs) and red wine vinegar (1 tbs) to the herb mixture. Slowly whisk in 4 tablespoons extra-virgin olive oil until the dressing emulsifies and becomes slightly glossy. Taste and adjust acidity or seasoning — add more lemon juice for brightness or a pinch more salt if needed.
Rest and serve
Let the chimichurri sit at room temperature for 10 minutes to allow flavors to meld. Transfer to a small serving vessel and offer on the side so diners can add as much as they like. The dressing keeps well refrigerated for up to 3 days; bring back to room temperature and whisk before serving.