I’ve had salads with hearts of palm in restaurants once or twice, and I never objected to them. It wasn’t until a couple months ago, however, that I tried this vegetable plain…and I’ve been hooked ever since. They have such a unique flavor; it almost seems a shame to add much to them at all. As such, my mom and I have been buying them all spring and eating them straight from the can. Of course, it wouldn’t be much of a blog post if I just wrote “Buy hearts of palm. Eat straight from can,” so I decided to try something a little fancier.
Well, fancier this is. It may seem like a lot of work, but it’s the slice-and-place kind of work; it doesn’t require much in the way of physical exertion or technical skills. So, if you’ve got the time and need an amuse bouche that’s attractive, tasty, and totally vegan, these may be for you. If not, buy hearts of palm. Eat straight from can.
1 can hearts of palm
1 carrot, thinly sliced
1 tbs lemon
Wash the endives, chop off the bottoms, and separate the leaves. I found that the inner leaves were best for this appetizer, as they’re milder and less bitter than the outer leaves.
Slice the carrot as thinly as you can. I used a potato peeler.
Cut the hearts of palm into .25-.5 inch slices. Hearts of palm are sort of layered, so you can easily push the circles in the middle of each slice right out.
Mash the avocado with the lemon.
Lay one carrot slice down the middle of each endive leaf. If your carrot slices are too long, cut them; if they’re too short, use two and overlap them slightly.
Using a small spoon or butter knife, fill each slice of heart of palm with the mashed avocado. Place near the end of the endive leaves.