When my dad and I were in Argentina a few years ago, we made the most amazing culinary discovery: grilled hearts of palm. Resting on a bed of fresh, peppery wild arugula, the warm, savory hearts of palm lit up our taste buds. This salad is my attempt to re-create that experience. Served with a delicate orange and olive oil vinaigrette and topped with grapefruit and avocado, these grilled hearts of palm are well supported by many vibrant flavors. —MAREA
Serves 4
AGAVE VINAIGRETTE
1/2 cup/120 ml extra-virgin olive oil
3 tbsp apple cider vinegar
1 tsp agave nectar, plus more as needed
1/2 tsp orange zest
Pinch of salt
Freshly ground black pepper
SALAD
14 oz/400 g can or jar of whole hearts of palm
1 tbsp plus 1 tsp extra-virgin olive oil
5 oz/140 g baby arugula
1 grapefruit, segmented (see Note)
1 ripe avocado, thinly sliced
To make the vinaigrette: Combine the oil, vinegar, agave, zest, salt, and pepper in a small jar. Seal the lid tightly and shake vigorously until emulsified. Taste, and add more agave if desired. Shake vigorously once more, then set aside at room temperature.
To make the salad: Cut each of the hearts of palm in half lengthwise. Let them dry, flat-side down, on a paper towel.
In the meantime, place a grill pan or skillet over medium-high heat. With a pastry brush, spread 1 tbsp of the oil over the pan. When the pan is hot, carefully arrange the hearts of palm, flat-side down, so that the ribs are perpendicular to the ridges. With a pastry brush, brush the tops of the hearts of palm with the remaining 1 tsp oil. Cook until the grill marks are golden brown, about 5 minutes. Remove the hearts gently with tongs, or turn off the grill and let it cool for a few minutes.
Toss the arugula with 1/3 cup/75 ml of the vinaigrette. Add more if desired. Divide the arugula evenly among four salad plates. Arrange a quarter of the grapefruit segments, avocado, and hearts of palm on each of the plates. Drizzle with some of the remaining dressing, and serve immediately.
NOTE: SEGMENTING CITRUS FRUIT
Cut the top and bottom ends off of the fruit so that it can stand level on your cutting surface. With a sharp knife, cut downward, following the contour of the fruit, removing the peel and the pith. Then, slice between each white membrane of the fruit to release the flesh in segments, discarding the tough membrane.
1 SERVING: CALORIES: 290 | FAT: 25G | CARBS: 17G | PROTEIN: 5G | SODIUM: 510MG | DIETARY FIBER: 28% | POTASSIUM: 18% | VITAMIN A: 20% | VITAMIN C: 70% | VITAMIN B6: 10% | FOLATE: 30% | CALCIUM: 15% | IRON: 20% | COPPER: 15% | PHOSPHORUS: 10% | MAGNESIUM: 20% | ZINC: 10%
