Hearts Of Palm Salad Recipe
butter lettuce, blue cheese, hearts of palm, roasted peppers, hazelnuts, basil vinaigrette
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Ingredients
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FEATURED FOOD
Method
FEATURED FOOD
Prepare greens
Wash and dry butter lettuce; tear into bite-sized pieces and place in a large salad bowl.
Slice hearts of palm
Drain hearts of palm; slice into 1/4-inch rounds and set aside.
Roast peppers (optional if using jarred)
If using fresh peppers: roast red bell peppers under a hot broiler or over an open flame until the skins char. Transfer to a bowl, cover to steam, then peel skins, remove seeds, and slice. If using jarred peppers, drain well and slice.
Toast hazelnuts
Toast hazelnuts in a dry skillet over medium heat until fragrant and lightly colored, about 5–7 minutes. Cool and roughly chop.
Make basil vinaigrette
In a blender or small bowl, combine chopped basil, Dijon mustard, lemon juice, white wine vinegar, salt, and honey. Slowly whisk in olive oil until emulsified; adjust pepper to taste.
Toss greens with dressing
Lightly dress the lettuce with a portion of the vinaigrette to lightly coat the leaves.
Assemble the salad
Arrange dressed greens on plates. Scatter hearts of palm, roasted peppers, and blue cheese over the top. Sprinkle toasted hazelnuts.
Finish and serve
Drizzle additional basil vinaigrette over the salad to taste and serve immediately.
