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Hearts of Palm Salad with Shaved Parma Ham

4 pound s
fresh hearts of palm, outer husks removed, or 1 pound canned hearts of palm, drained
1/4 pound
thinly shaved Parma ham
1 cup
micro greens or small mixed baby salad greens
4 teaspoon s
extra-virgin olive oil
Freshly ground black pepper
4 teaspoon s
julienned Preserved Lemon Peel, recipe follows
Preserved Lemon Vinaigrette
1 tablespoon
diced Preserved Lemon Peel (see "Sauces and Dressings")
1 teaspoon
chopped fresh chives
1 teaspoon
1/2 teaspoon
1/4 cup
Champagne vinegar
2/3 cup
extra-virgin olive oil
Freshly ground black pepper
  1. For the Preserved Lemon Vinaigrette, in a mixing bowl, stir together all the ingredients. Season to taste with a little more salt and some pepper. You should have about 1 cup of dressing. Cover and set aside.  
  2. If using fresh hearts of palm, you should have some bigger, thicker pieces and some smaller, thinner pieces. Put the bigger pieces in a nonreactive dish and cover them with 3/4 cup of the Preserved Lemon Vinaigrette. Cover with plastic wrap and marinate in the refrigerator for 2 hours.  
  3. Drain the marinated hearts of palm and wrap each piece in a piece of ham. After the pieces are wrapped, cut them crosswise into 1/2-inch-thick rings. Slice the smaller pieces into 1/4-inch thick rings and set aside.  
  4. Drape half of each serving plate with the remaining Parma ham.  
  5. In a mixing bowl, toss the mesclun with the sliced small hearts of palm and 4 teaspoons of extra-virgin olive oil and season to taste with salt and pepper. Mound some of the greens mixture in the center of each serving plate. Place the ham wrapped rounds around the salad. Drizzle the remaining Preserved Lemon Vinaigrette around each plate and garnish with the julienned Preserved Lemon Peel. Serve immediately.
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About this Recipe

For this Hawaiian-inspired first-course salad, you’ll find fresh hearts of palm in some well-stocked produce sections and specialty food stores. If not, substitute canned hearts of palm for this recipe from Spago Maui.

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