Hearts of Palm Salad

By junerodgers

This is a real quickie. If you need truly instant gratification, forget charring the corn and slicing it off the cob and just use 2/3 cup of thawed frozen corn instead.

Ingredients

• 1 ear of corn, husked or use thawed frozen corn
• 4 med tomatoes, cored, halved, and thinly sliced
• 2 cups chopped fresh flat-leaf parsley leaves
• 1 14 oz can hearts of palm, rinsed, drained, and sliced into 1/2" rounds
• Extra-virgin olive oil
• Salt and freshly ground pepper
• 6 leaves of radicchio, for serving
• Lime wedges, for serving

Details

Servings 6

Preparation

Step 1

Preheat yur broiler to high. Place the corn on a baking sheet and roast under the broiler, turning every coupld of minutes, until all sides are browned and even a little charred, 6-8 minutes. Let the corn cool and then hold it by one end and slice down the cob with a knife to separate the kernels from the cob.

Place the corn,tomatoes, parlsey and hearts of palm in a larage bowl. Drizzle with some olive oil, season with salt and pepper, and toss together. Scoop the salad into the radiccio cups and serve with lime wedges.