|Marinated Asparagus & Hearts of Palm|
Jun 14th, 2006
My mom served this salad during our Christmas visit last year. I had never eaten hearts of palm before and really liked them in the vinegary marinade. So I got the recipe from her and bought a can of hearts of palm and stuck it in my cupboard. And there it sat for many months, until poking around for something to serve with our turkey burgers last weekend, I came across the can and thought of this salad.
The salad calls for marinating the vegetables for 24 to 36 hours, and for best taste you should certainly to so. I cheated and mixed up a smaller batch of marinade, marinaded the vegetables for an hour or so, and then served the vegetables with torn up lettuce leaves and poured the marinade over top. There were lots of leftovers, so I stored it all away in the fridge, and by lunchtime the next day the asparagus and hearts of palm had achieved the tangy taste I remembered.
The asparagus stays crisp and bright green, and the hearts of palm are salty, somewhat like a marinated artichoke heart but with a nicer texture. This would be a good salad to make with the last of the fresh spring asparagus.
I don't know where my mom got the recipe, but I know she reads this site, so fess up mom. Where'd it come from?
Marinated Asparagus & Hearts of Palm Salad1 pound trimmed asparagus
1 14 to 16 oz. can hearts of palm, drained and cut
into 3/4 to 1 inch rounds
3/4 cup vegetable oil
1/2 cup cider vinegar
3 cloves crushed garlic
1 1/2 tsp salt
1 tablespoon ground pepper
red leaf lettuce to line platter
The day before serving, cook the asparagus until just tender, and plunge in cold water. Place the asparagus, hearts of palm, and tomatoes in a large flat pan. Mix the oil, vinegar, garlic, salt, and pepper and pour over the vegetables. Marinate in refrigerator for 24 to 36 hours.
To serve, line a large platter with lettuce. Arrange drained vegetables on lettuce.