Hamakua Heart of Palm Salad

Default Image
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.
  • PrepN/A |
  • TotalN/A |
  • Serves 4


  • 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


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.
Recipes From GourmetSleuth.com - The Gourmet Food And Cooking Resource