Hearts of Palm Salad by Chef Nora Pouillon |

Behind the Recipes

Hearts of Palm Salad by Chef Nora Pouillon

INGREDIENTS:

For the Braseola :
2 tbsp kosher salt
2 tbsp sugar
3/4 tsp Insta Cure #2
11/2 tsp freshly ground pepper
1 tbsp fresh rosemary, chopped
2 tsp fresh thyme leaves
5 juniper berries, crushed
One 3 lb beef eye of the round roast (3 inches in diameter or less), trimmed of all visible fat, sinew and silverskin

For the Hearts of Palm Salad:
1/4 lb or more fresh hearts of palm
3 tbsp cilantro leaves, chopped
3 tbsp parsley, chopped
3 tbsp julienned watermelon radish
2 to 3 tbsp lemon oil

PREPARATION:

For the Bresaola:

1. Combine all ingredients except the beef in a spice or coffee grinder and grind into a fine powder. Rub half the spice mixture all over the meat. Rub in well. Place in a 2-gallon Ziploc bag and refrigerate for 7 days, turning every couple days.

2. Remove the beef from the liquid (discarding the liquid) and rub in the remaining spice mixture. Return to the refrigerator for 7 more days.

3. Rinse the beef thoroughly under cold water to remove any remaining spices and pat dry with paper towels. Set on a rack on a baking sheet uncovered at room temperature for 2 to 3 hours.

4. Time the beef with twine. Hang the meat (ideally at 60 degrees F at 60 to 70 percent humidity) for about 3 weeks. The meat should feel firm on the outside and silky smooth when sliced.

For the Hearts of Palm Salad:

5. Slice the hearts of palm, paper thin, on a Japanese mandoline.

6. Toss all ingredients together with lemon oil

7. Season with salt and pepper.

8. Serve with the Bresaola.