Hearts of Palm Salad in Parmesan Baskets by Ingrid Hoffmann

By blum099

Ingredients

• 1 ear of corn, husked
• 4 medium tomatoes, cored, halved and thinly sliced
• 2 cups chopped flat leaf parsley leaves
• 1 14-ounce can hearts of palm, drained, rinsed, and sliced into 1/2-inch rounds
• Extra virgin olive oil to taste
• Salt and freshly ground pepper
• Lime wedges for serving
• 1/4 cup of grated Parmesan cheese

Details

Servings 6

Preparation

Step 1

. Preheat your broiler to high. Place the corn on a baking sheet and roast under the broiler, turning every couple of minutes until all sides are browned and even a little charred, about 6 to 8 minutes.

2. Let the corn cool, then hold it by one end and slice down the cob with a knife to separate the kernels from the cob.

3. Place the corn, tomatoes, parsley and hearts of palm in a large bowl. Drizzle with some olive oil and season with salt and pepper and toss together.

4. To make the Parmesan basket, place a non-stick 8-inch pan over medium heat.

5. Sprinkle bottom of pan with 1/4 a cup of Parmesan cheese to cover the surface. When the cheese melts and starts to brown, remove with a spatula and place over an inverted cup or bowl. Once cool enough to handle, remove and fill with the salad.