Recipe Index: Chef Allen Susser

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Fresh Hearts of Palm with Cilantro Pesto

If you are using canned hearts of palm skip to preparing the salad. 

Ingredients:
Serves 6.

• 11/2 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

Procedure:

To Prepare the Hearts of Palm: In a medium sauce pan 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 refrigerator 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.