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HEARTS OF PALM SALAD WITH PORCINI
1 Fresh heart of palm
4 c frisee
6 oz fresh porcini, trimmed and sliced
1 red onion, quartered from top to bottom
1 tbsp Italian parsley, chopped
1 bunch asparagus, cooked until tender
5 sprigs of thyme, de-stemmed
4 chopped garlic cloves
3 diced shallots
3/4 c diced bacon (turkey, duck or pork)
1/2 c olive oil, regular
1/4 c olive oil, virgin (dark)
1/4 c cider vinegar
1/4 c sherry vinegar
1/4 c balsamic vinegar
Salt and pepper to taste
Drop the hearts of palm in boiling salt water, let simmer 45 minutes, cool in an ice bath and then slice into 1" pieces. Place the red onion (skin side down) in a sauté pan. Add the balsamic and sherry vinegars, cover with foil and bake at 375 F for 40-50 minutes (until onion is cooked but still has some crunch). When onion is cool, remove the skin and slice. Heat a medium size pan. Add 1 tbsp olive oil and the mushrooms. Cook over high heat to give some color. When almost cooked, add a pinch of the shallots and garlic. Add the thyme, season with salt and pepper and continue to cook for a minute. Remove from heat. In a small sauté pan, cook the bacon on low heat, when almost done, add the shallots and garlic. Cook about 2 more minutes (to soften), then pour the mixture into a bowl. Whisk together the bacon mixture, olive oil and cider vinegar.
To serve, dress the onions, frisee, hearts of palm and mushrooms with the bacon dressing. Add the parsley and serve. |
