Organic Grilled Palm Heart Salade by Chef Honoré Gbedze
SERVE 4 INGREDIENTS : 1 jar of palm hearts ; 1 small red onion, finely chopped ; 1 large carrot
1 each medium yellow and green zucchini ; 1 medium eggplant ;1 each medium yellow and green bell pepper
12 crimini mushrooms, cleaned ;1 tsp chopped garlic ;1 tsp fresh chopped parsley, cilantro, thyme ;1 tbsp olive oil
¼ tsp French mustard ;½ fresh lemon, squeezed ;2 hard boiled eggs
METHOD
Cut the zucchini’s, peppers, eggplant in half and remove the seeds, peel the carrot and place all on hot grill with the mushrooms and palm hearts. Julienne the vegetables and cut the palm heart into rounds. Place all ingredients in salad bowl.
DRESSING
Place the mustard, garlic, olive oil, lemon juice, parsley, cilantro, thyme in separate bowl and whisk together.
Add the dressing to the salad and toss. Season with salt and pepper to taste.
Transfer to 4 individual salad plates add half boiled egg to each plate for garnish.
Bonne Appétit
