HEARTS OF PALM SALAD

Hearts of Palm Salad image

Provided by Ingrid Hoffmann

Time 23m

Yield 6 to 8 servings

Number Of Ingredients 8

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Ingredients

1 ear of corn, husked
4 medium tomatoes, cored, halved and thinly sliced
2 cups chopped flat leaf parsley leaves
1 14-ounce can hearts of palm, drained, rinsed, and sliced into 1/2-inch rounds
Extra virgin olive oil to taste
Salt and freshly ground pepper
6 leaves of radicchio, for serving
Lime wedges for serving

Steps:

Preheat your broiler to high. Place the corn on a baking sheet and roast under the broiler, turning every couple of minutes, until all sides are browned and even a little charred, about 6 to 8 minutes. Let the corn cool and then hold it by one end and slice down the cob with a knife to separate the kernels from the cob.
Place the corn, tomatoes, parsley, and hearts of palm in a large bowl. Drizzle with some olive oil and season with salt and pepper and toss together. Scoop the salad into the radicchio cups and serve with lime wedges

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