Radish, Hearts of Palm, and Tomato Salad with Cheese Mojo Recipe

Sure, you can throw some packaged triple-washed greens in a bowl, grab a jar of salad dressing, and call it a day. But if you want to try a salad with a bit of punch when entertaining at home or bringing a dish to a gathering, this one has mojo. This may become one of your favorites, either to begin a meal or as a do-ahead side dish, notes chef and cookbook author Rozanne Gold, who contributed this recipe to Real Food. The unusual cheese sauce is made from just three ingredients and ties together all the flavors beautifully. Don’t forget to squeeze lemon juice over the salad right before serving.

 

Radish, Hearts of Palm, and Tomato Salad with Cheese Mojo

Serves 8 

4 cans hearts of palm
2 6-oz. packages large radishes
112  c. (about 5 oz.) Parmigiano-Reggiano, freshly grated
23  c. olive oil
1 large garlic clove
   salt
   pepper
   cayenne
3 large ripe tomatoes
1 large lemon
13  c. flat-leaf parsley leaves, torn
1 tsp. paprika

Drain hearts of palm under cold water and pat dry. Cut into 14-inch-thick pieces on the bias and place in a large bowl.

Trim radishes and slice paper thin. Add to bowl.

In a medium bowl, stir together cheese, olive oil, and garlic, pushed through a press. Pour over hearts of palm and stir gently. Add salt and pepper to taste.

Cover and chill 4 to 8 hours. Stir and add salt and cayenne to balance flavors.

To serve, cut tomato into thin wedges. Arrange hearts of palm mixture on a large platter and tuck tomato into salad. Squeeze the juice of 1 lemon over top. Garnish with parsley and dust with paprika.

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Mary Subialka
Mary Subialka is the editor of Real Food and Drinks magazines, covering the flavorful world of food, wine and spirits. She rarely meets a chicken she doesn’t like, and hopes that her school-age son, who used to eat beets and Indian food, will one day again think of real food as more than a means to a treat—and later share this with his younger brother.