Hearts of Palm Salad

Photo courtesy of Aspen Photography
1/4 cup lemon juice
2 oranges, sections and juice
2 cups hearts of palm, fresh, 1/2 inch dice
1/2 cup red bell pepper, 1/4 inch dice
1/2 cup green bell pepper, 1/4 inch dice
1/2 teaspoon tarragon, chopped
1/4 cup mayonnaise
2 teaspoons honey
salt and black pepper to taste
4 bibb lettuce leaves, washed and dried
1/4 cup walnuts, chopped

  1. Combine the lemon and orange juices with the diced hearts of palm.
  2. Add the peppers, tarragon, mayonnaise, and honey; season with salt and pepper.
  3. Place a lettuce leaf on each chilled plate, add some hearts of palm salad, and garnish with the orange sections and chopped walnuts.

Chef: Orange should be peeled and cleaned and part of salad, not just garnish. The knife cuts for a salad are important and need to be small and uniform to keep an elegant presentation. Our cuts were too large. Taste is good; and has a good amount of dressing.

Personal/Team: taste was nice and refreshing;all the components compliment each other well. We tossed walnuts in walnut oil before roasting and it gives them a nice flavor and texture.

Plating ideas: prop lettuce leaves in a dish with curved sides to give the salad height, but make sure each leaf is dressed.

Lessons Learned: For a dish that ingredients are served raw, you need to pay extra consideration to consistent knife cuts and making sure all the ingredients are well incorporated and easy to eat (peels off oranges, small dice cuts, roasted nuts).