Citrus Hearts of Palm Salad with Avocado and Herbs

Tips for making hearts of palm salad

This salad is quick to prepare, but attention to ingredient quality and a few small techniques will make it shine.

• Choose fresh butter lettuce, remove the core and rinse leaves gently; dry thoroughly so the dressing clings without making the greens soggy.
• Drain hearts of palm well and pat them dry before slicing to avoid excess liquid in the bowl; cutting them into thirds or bite-sized pieces works best for presentation and eating.
• Use a good-quality extra virgin olive oil in the dressing for better flavor and mouthfeel; taste and adjust the seasoning of the vinaigrette before tossing with the salad.

Salad Ingredients

• 1 head butter lettuce , also called “Bibb” or “Boston”
• 1 jar or can hearts of palm (about 6 spears)
• 4 medium radishes, sliced
• roasted & salted pistachios , use to taste
• crumbled goat cheese , amount as desired

Dijon Vinaigrette Ingredients

• 1 cup extra virgin olive oil
• ½ cup white balsamic vinegar
• 1 tablespoon minced shallot
• ½ teaspoon fresh garlic, grated
• 1 tablespoon whole grain Dijon mustard
• ¼ teaspoon ground oregano
• ½ teaspoon granulated sugar
• ¼ teaspoon ground black pepper

Prep

• Rinse the butter lettuce, remove the stem and tear or separate the leaves into bite-sized pieces. Place the prepared lettuce in a large salad bowl.
• Drain and pat the hearts of palm dry, then slice each spear into thirds. Thinly slice the radishes and set aside.
• Mince the shallot and grate the garlic for the dressing. Lightly crush the pistachios so they add texture without overwhelming the salad.
• In a small bowl, whisk together the vinaigrette: combine extra virgin olive oil, white balsamic vinegar, whole grain Dijon mustard, minced shallot, grated garlic, ground oregano, sugar and black pepper. Taste and adjust salt or acidity as needed.

Assembly

• Arrange the hearts of palm and sliced radishes over the butter lettuce in the bowl, distributing them so each serving has a bit of everything.
• Drizzle the Dijon vinaigrette over the salad just before serving. Garnish with crushed pistachios and crumbled goat cheese. Toss gently if you prefer the dressing evenly distributed, or serve composed for a more elegant presentation.