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Recipes
Hamakua Heart of Palm Salad
Hamakua Heart of Palm Salad
Hamakua Heart of Palm Salad
photo credit: Ev Thomas
Recipe from Chef Jackie Lau of Roy's Restaurants. Island ingredients include heart of palm, sea asparagus, Maui onion, Hawaiian chile water, Hawaiian vanilla, lilikoi and macadamia nut.
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Serves
4
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Salads
Heart of Palm
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Ingredients
Hawaiian Vanilla Vinaigrette:
1
ounce
Hawaiian Chili Pepper Water
3
ounces
of rice wine vinegar
3
ounces
of lilikoi concentrate
2
tablespoon
macadamia nut oil
1
Piece
of Hawaiian vanilla bean seeded
1
ounce
of fresh finely julienne young ginger
1
tablespoons
yuzu Juice
2
ounces
kabayaki Sauce
1
tablespoon (as needed)
Roasted Black Sesame Seeds
Salad:
6
oz
Fresh Hearts of Palm (bottom section) julienne on a mandolin
3
oz
of Hawaiian Sea Asparagus blanched and chilled
2
oz
of Hawaiian Ogo (sea weed)
1
cup
Cilantro Leaves
1
medium
Maui Onion Julienne
4
oz
of Japanese Cucumber thinly sliced on a mandolin
Instructions
Salad Prep
In a bowl combine hearts of palm, sea asparagus, ogo, Maui onion, cilantro leaves and cucumber and keep chilled.
Make Vinaigrette
In a mixing bowl combine chili pepper water, rice vinegar, lilikoi concentrate, yuzu juice, chili pepper water and young ginger together with the seeded Vanilla bean. Using a wire whip add in Macadamia nut oil and blending together well.
Assemble Salad
Lightly toss hearts of palm salad with just enough vinaigrette to coat.
Arrange salad and spoon a little of the vinaigrette around the salad.
Sprinkle with black sesame seeds and drizzle with Kabayaki sauce.
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