Ensalada Estilo Louie con Palmito Fresco

Esta ensalada vegana estilo Louie es increíblemente refrescante. Los chefs Tal Ronnen y Scot Jones del mundialmente famoso Crossroads Kitchen en West Hollywood perfeccionaron esta técnica de cazar nuestros corazones frescos con kombu (algas comestibles) y condimentos Old Bay para darles esa textura tierna y carnosa, y ese sabor fresco del océano. Tal y Scot separan y trituran los corazones escalfados con carne para crear esta increíble ensalada vegana estilo Louie.

Foto por Chris Olivas

Ingredients

Salad

• 1 head of live organic Boston Bibb lettuce, portioned into cups

• 4 cups poached, shredded and chilled fresh hearts of palm (see poaching directions below)

• 1 ripe avocado, peeled and pitted and diced

• 12 cherry tomatoes, halved

Dressing

• 2 cups Vegenaise

• 1 cup ketchup

• 1 tablespoon smooth Dijon mustard

• ½ cup chopped kosher dill pickles

• 2 teaspoon Tabasco

• Salt and pepper to taste

Poaching Liquid

• 12 cups water

• ½ cup sugar

• ½ cup Old Bay seasoning

• 1 sheet of kombu (edible kelp)

Instructions

To Poach and Shred the Fresh Hearts of Palm

1. Combine all the poaching liquid ingredients in a large pot and bring to a simmer

2. Add fresh hearts of palm and poach them for 15 minutes

3. Remove the poached hearts of palm from pot

4. Using two forks, fork apart the poached hearts apart and shed them into a crablike texture.

5. Place in a covered bowl or container and chill for 45 minutes before making the salad.

To Prepare the Dressing

1. Combine all dressing ingredients in a bowl and mix together well

To Prepare the Salad

1. Dress the shredded hearts of palm with the dressing and mix together well without mushing up the hearts too much.

2. Place Boston Bibb lettuce cups on plates and top with the Louie Style Heart of Palm.

3. Top with avocado, tomatoes, a little cracked fresh black pepper and a touch of sea salt.