GATHER JOURNAL

Photograph by Grant Cornett Food Styling by Maggie Ruggiero Prop Styling by Theo Vamvounakis
    

Hearts of Palm Salad with Lush Greens and Avocado

Starters from Issue 5 – Spring / Summer 2014 – Caravan

In the desert, palm trees act not only as a marker of water, but also a shield; often planted to skirt the perimeter of an oasis, they are a natural guard protecting the water source from the harsh desert sands around it. As an homage to their sheltering ways, we married hearts of palm (the ivory-hued inner core of certain palm trees), with bright, mache greens and avocado, then drenched it all in a hearty, herb-laced dressing.

serves 4



  • 2 Tbsp Champagne vinegar
  • 1 Tbsp lemon juice
  • 1 Tbsp finely chopped parsley
  • 1 Tbsp finely chopped chives
  • ½ Tbsp finely chopped tarragon
  • ¼ tsp salt
  • ⅛ tsp pepper
  • ⅓ cup extra virgin olive oil
  • 1 avocado, sliced
  • 1 (14-oz) can hearts of palm, cut into ½-inch rounds
  • 4 cups mache (about 2 oz)

  • 1

    Whisk together vinegar, juice, herbs, salt, and pepper then whisk in oil.
  • 2

    Toss avocado and hearts of palm with about half of the dressing. Divide among four plates.
  • 3

    Toss mache with just enough of remaining dressing to lightly coat. Plate with avocado and hearts of palm. Serve immediately.