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Hamakua Heart of Palm Salad

 
Hamakua Heart of Palm Salad
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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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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
    • 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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