Behind the Recipes
Hearts of Palm Salad in Parmesan Baskets by Ingrid Hoffmann
Makes 6-8 servings
INGREDIENTS:
1 ear of corn, husked
4 medium tomatoes, cored, halved and thinly sliced
2 cups chopped flat leaf parsley leaves
1 14-ounce can hearts of palm, drained, rinsed, and sliced into 1/2-inch rounds
Extra virgin olive oil to taste
Salt and freshly ground pepper
Lime wedges for serving
1/4 cup of grated Parmesan cheese
PREPARATION:
1. Preheat your broiler to high. Place the corn on a baking sheet and roast under the broiler, turning every couple of minutes until all sides are browned and even a little charred, about 6 to 8 minutes.
2. Let the corn cool, then hold it by one end and slice down the cob with a knife to separate the kernels from the cob.
3. Place the corn, tomatoes, parsley and hearts of palm in a large bowl. Drizzle with some olive oil and season with salt and pepper and toss together.
4. To make the Parmesan basket, place a non-stick 8-inch pan over medium heat.
5. Sprinkle bottom of pan with 1/4 a cup of Parmesan cheese to cover the surface. When the cheese melts and starts to brown, remove with a spatula and place over an inverted cup or bowl. Once cool enough to handle, remove and fill with the salad.
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