OK, I think this recipe wins the award for the longest title in the blog. Chris and I went to a cooking class a couple of weeks ago and this is one of the things we made. I had not had hearts of palm before this and was surprised that I liked them. This salad is also beautiful to look at...the colors are awesome!
1 red pepper
2 ears of corn, shucked
1 tbsp. extra virgin olive oil
1 tbsp. ancho chili powder
1 jar hearts of palm, drained and sliced into rounds
1/2 red onion, sliced and soaked in cold water for 20 minutes and then rinsed
1 jalapeno, small dice
1/2 seedless cucumber, medium dice
3 tbsp. lime juice
1 tsp. honey
1/2 C. extra virgin olive oil
1/4 C. cilantro, rough chopped
salt and pepper to taste
1 ripe avocado, medium dice
Heat a gas or charcoal grill to medium heat.
To roast the pepper, place the whole pepper on the hot grill and cook, turning occasionally, until all sides are charred. Place the pepper in a bowl and cover with plastic wrap. You can also place the pepper in a paper bag. Allow the pepper to steam for about 15 minutes. Remove the pepper from the bowl and peel off the blackened skin. Discard the seeds and cut the pepper into strips. Place in a bowl.
To grill the corn, brush the cobs with the olive oil and sprinkle with the ancho chili powder.
Grill the corn until the kernels are lightly caramelized. Allow the cobs to cool a bit. Once cool, cut the kernels off the cobs and place them in the bowl with the peppers.
Toss the hearts of palm, red onion, jalapeno and cucumber in the bowl. Season with salt and pepper to taste.
To prepare the vinaigrette, whisk together the lime juice and the honey. Slowly drizzle in the olive oil while whisking rapidly to create a temporary emulsion. Whisk in the cilantro and season with salt and pepper to taste.
Toss the salad with just enough of the vinaigrette to coat.
To serve the salad, place on a platter or individual plates and top with the dice of the avocado.
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