Uncle Bill's Hearts of Palm Salad
"I first had the occasion to have HEARTS OF PALM in Fiji after a very serious hurricane that destroyed many Coconut Trees. This was a new adventure for us and I fell in love with the hearts. So, I developed my own recipe to what I thought would do justice to the HEARTS OF PALM."
- Ready In:
- 30mins
- Ingredients:
- 14
- Serves:
-
8
ingredients
- 1 lb fresh asparagus
- 3 cups water
- 1 (28 fluid ounce) can hearts of palm, well drained
- 1 (10 fluid ounce) can coconut milk (good quality)
- 1 medium hot red pepper, seeded
- 6 large lettuce leaves, of your choice
- 1⁄4 cup pimiento
-
DRESSING
- 2 tablespoons lemon juice
- 2 tablespoons red wine vinegar
- 1 tablespoon finely chopped fresh parsley
- 2 teaspoons italian seasoning mix
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper, freshly ground
- 3⁄4 cup extra virgin olive oil
directions
- Break tough ends off asparagus and discard.
- In a medium size saucepan, measure 3 cups of water.
- Add asparagus; bring to boil and cook for 7 minutes.
- When done, drain and immediately plunge asparagus in cold water; let cool, then drain well and set aside.
- Drain and rinse hearts of palm.
- Cut into 1/2 slices or pieces and add to a bowl.
- Add coconut milk and mix to coat.
- Add hot peppers to the bowl and let marinate for about 1/2 hour, stirring once.
- On a large elongated plate, cover bottom of plate with lettuce leaves.
- Place asparagus with florets at each end of plate and stems meeting in the center of the plate.
- Remove hearts of palm from marinate into a bowl.
- Layer hearts of palm across the center of asparagus, about 3 inches wide, leaving the remainder of asparagus exposed.
- Sprinkle the top of hearts of palm with pimiento.
- DRESSING In a blender or food processor, add lemon juice, red wine vinegar, parsley, Italian herb seasoning, salt, sugar, black pepper; pulsate and blend well.
- On low speed, add olive oil slowly in a steady stream to blend.
- Pour dressing over the entire salad; place in refrigerator and let marinate for 2 hours.
- Serve HEARTS OF PALM SALAD chilled.
- Use fresh Hearts of Palm if available.
- You do not have to cook them.
- Cut and marinate for at least 2 hours in the coconut/hot pepper mixture.
- Marinating time is extra time and not included in cooking time.
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RECIPE SUBMITTED BY
William Uncle Bill
Burnaby,, B.C.
I live in Burnaby, British Columbia. I am retired and have written a cookbook entitled, From Uncle Bill's Kitchen. I am a recipe developer, author, publisher, distributor and a chef. My cookbook is very unique as I have a Nutrient Analysis for each ingredient used in each recipe that shows you the values for Calories, Fat, Cholesterol and Sodium. A high-lighted bar shows the values on a per serving basis plus the Fat/Cal%.
From Uncle Bill's Kitchen contains tried-and-true, tested, easy to follow reipes for both novice and experienced cooks. You'll find old Russian, Ukrainian, and other ethnic favorites, along with modern West Coast dishes. The Nutrient Analysis will please the health conscious. Uncle Bill's favorite recipes will reward efforts of the most creative cook and provide the family with many tantalizing, healthful meals.
I have appeared on 48 various Television Shows in Vancouver, Burnaby, Kelowna and Kamploops, B.C. Canada, as well as in Palm Springs, CA. In Palm Springs, CA, I have been a Guest on the JACKIE OLDEN RADIO SHOW and THE JOEY ENGLISH RADIO SHOW, twice a year since 1998. I also do demo cooking shows at CHAPTERS BOOK STORES, SAVE-ON-FOOD STORES, GALLOWAY'S FOODS, WESTMINSTER PUBLIC QUAY MARKET, and in the U.S. at BARNES & NOBLE BOOKSTORES in Palm Springs, CA, Phoenix and Yuma, AZ.
I was in Palm Springs, CA from June 10th to July 14th. 2002 and again appeared twice on the Jackie Olden Show, twice on the Joey English Show and pre-taped a TV COOKING SHOW with Jackie Olden that is aired on TV from Palm Springs, CA to Los Angeles, CA.
