Dinner was an experiment with hearts of palm. We've had it once before when a friend invited us for dinner and made a fantastic batch of Brazilian stroganoff and replaced the mushrooms with hearts of palm.
We recently purchased a bottle of hearts of palm that I could have easily eaten entirely from the jar in one sitting, much like I enjoy snacking on artichokes -- they have a similar flavor, but their texture is akin to young bamboo shoots. Instead, I ate a few fingers and decided some restraint was needed, but I wanted to incorporate it into our dinner this evening.
Pasta? Not in the mood.
Stroganoff? No meat or sour cream in the house.
Salad? Yes, a light salad mixed with some warm ingredients. Now, what shall I add? Beans? Quinoa?
Components of the salad:
- spinach: cooked long enough to wilt in butter, cracked black pepper, turmeric, crushed chili peppers, and smoked salt (approximately a minute)
- asparagus and red pepper: flash fried in olive oil with cracked black pepper (few minutes)
- couscous: toasted with a small pinch of cumin seeds and oregano (several minutes), then cooked in chicken broth with a pinch of smoked salt (10 minutes)
- pine nuts: toasted (several minutes)
- hearts of palm and Cherub (cherry) tomatoes: remained in their unaltered state
Dressing was made by squeezing a Cara Cara orange, leaving some of the pulp, then adding olive oil, black pepper, and smoked salt to taste.