- 1 1/2 pounds hearts of palm
- 2 cloves garlic
- 6 whole black peppercorns
- 1/2 teaspoon cumin seeds
- 1 cup orange juice
- 2 cups water
- 1 tablespoon kosher salt
- 1 head radicchio, washed and dried
- 1/2 cup cilantro pesto
- 8 sprigs fresh cilantro
Companion recipe: Cilantro Pesto
FOR THE HEARTS OF PALM:
In a medium saucepan over medium heat, combine the hearts of palm, garlic, black peppercorns, cumin, orange juice, water and salt. Bring the mixture to a boil and lower to a simmer for 12-15 minutes, until tender. Remove from heat and let cool to room temperature. The hearts of palm can be used now or can be refrigerated for 2-3 days covered.
TO PREPARE THE SALAD:
Place the radicchio leaves on 6 individual plates. Cut the hearts of palm lengthwise, then stack 4 halves log cabin style on each plate. Drizzle each plate with cilantro pesto. Garnish with fresh cilantro.
Recipe created exclusively for Cooking.com by Allen Susser.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
148 calories; 10g total fat; 7mg cholesterol; 1111mg sodium; 12g carbohydrates; 1g fiber; 5g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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