Hearts of Palm Puree (Ensalada de Palmitos)

Photo: Courtesy of Joe Fornabaio, www.joefornabaio.com

I always have several cans of hearts of palm in my pantry in case I get unexpected guests. Its easy, light and refreshing.  The key is to have great olive oil.

HEARTS OF PALM SALAD (ENSALADA DE PALMITOS)

Makes 4 servings as side dish

One 28-ounce or two 14-ounce cans of hearts of palm, drained
2 garlic cloves
1/3 cup extra virgin olive oil, or as needed
1/2 cup finely chopped whites of scallions
Dash of salt (optional)

Process the garlic to a paste in a food processor. Add the hearts of palm and process to a rough puree. With the motor running, add the oil in a thin stream until you see the mixture coming together a velvety puree. The absorbency of palm hearts can vary; any one batch may take a bit less or more than 1/3 cup.

Transfer to a serving bowl and stir in the scallions. Taste for salt and add a little if desired (some canned brands have more salt than others). Serve within a few hours, though it can be held in the refrigerator for up to a day if you reserve the scallions a stir them in just before serving.

Award-winning restaurateur Zarela Martinez blogs at Zarela.com

Read more: http://latino.foxnews.com/latino/lifestyle/2011/04/09/zarelas-mind-puree-palm-sunday/#ixzz1JBcpLyCM

Others