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Fresh Hearts of Palm with Cilantro Pesto
If you are using canned hearts of palm skip to preparing the salad.
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
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.

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