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warm hearts of palm salad with molho apimentado (b

(3 ratings)
breezermom avatar
Recipe by
Lynette !
@breezermom
Gulf Breeze, FL

From Emeril Lagasse. I had to list this as Latin American, although this recipe is South American. It is from Brazil.

(3 ratings)
yield 4 serving(s)
prep time 55 Min
cook time 15 Min
method Stove Top

Ingredients For warm hearts of palm salad with molho apimentado (b

  • 1 lg
    avocado, peeled, pitted and diced
  • 1 Tbsp
    lime juice
  • 1/4 tsp
    salt
  • 1/2 c
    yellow onion, minced
  • 2 md
    tomatoes, seeded and chopped
  • 1 sm
    green bell pepper, seeded and minced
  • 1/4 c
    white wine vinegar
  • 2 Tbsp
    extra virgin olive oil
  • 2 Tbsp
    fresh cilantro, chopped
  • 2
    malagueta peppers, stemmed, seeded, and minced (wear gloves) (may sub serrano peppers)
  • 1 clove
    garlic, minced
  • 2 Tbsp
    all pupose flour
  • 1/2 tsp
    emeril's essence seasoning
  • 2 can
    hearts of palm, 14 oz, rinsed, drained and dried on paper towels
  • 3 Tbsp
    vegetable oil

How To Make warm hearts of palm salad with molho apimentado (b

  • 1
    In a small bowl, combine the avocado, lime juice, and salt. Stir until just mixed, leaving chunky. Set aside.
  • 2
    In a small bowl, combine the onions, tomatoes, bell peppers, vinegar, olive oil, cilantro, peppers, and garlic, and stir to combine. Allow to sit at least 30 minutes for flavors to develop.
  • 3
    In a shallow dish, combine the flour and Essence. Roll the hearts of palm in the flour until lightly coated.
  • 4
    In a medium skillet, heat the oil over medium-high heat until hot but not smoking. Add the hearts of palm in batches, and cook until crispy and golden brown on all sides, turning occasionally to ensure even browning. Remove from the skillet and transfer to serving plates. Cut into 1-inch pieces. Top each portion with a dollop of the Molho Apimentado and diced avocado, and serve immediately.
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