Warm Hearts Of Palm Salad With Molho Apimentado

Recipe Ingredients

1 tablespoon	15ml	Avocado - peeled, pitted, (large)
		And diced
1 tablespoon	15ml	Fresh lime juice
1/4 teaspoon	1.3ml	Salt
1/2 cup	31g / 1.1oz	Minced yellow onions
2 cups	125g / 4.4oz	Firm-ripe tomatoes - seeded, chopped (medium)
1 cup	237ml	Green bell pepper - cored, seeded, (small)
		And minced
1/4 cup	59ml	White wine vinegar
2 tablespoons	30ml	Extra-virgin olive oil
2 tablespoons	30ml	Chopped cilantro
2		Malaguetas * - stemmed, seeded,
		And minced - (wear rubber gloves)
1		Garlic - minced
2 tablespoons	30ml	All-purpose flour
1/2 teaspoon	2.5ml	Emeril's Original Essence
		= (see Bayou Blast recipe)
2		Hearts of palm - (14 oz ea) - rinsed, drained,
		And dried on paper towels
3 tablespoons	45ml	Vegetable oil

Recipe Instructions

* If you cannot find malaguetas, you can substitute any small hot pepper, such as tabasco or serrano

In a small bowl, combine the avocado, lime juice, and salt. Stir until just mixed, leaving chunky. Set aside.

In a small bowl, combine the onions, tomatoes, bell peppers, vinegar, olive oil, cilantro, peppers, and garlic, and stir to combine. Allow to sit at least 30 minutes for flavors to develop.

In a shallow dish, combine the flour and Essence. Roll the hearts of palm in the flour until lightly coated.

In a medium skillet, heat the oil over medium-high heat until hot but not smoking. Add the hearts of palm in batches, and cook until crispy and golden brown on all sides, turning occasionally to ensure even browning. Remove from the skillet and transfer to serving plates. Cut into 1-inch pieces. Top each portion with a dollop of the Molho Apimentado and diced avocado, and serve immediately.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E57) - from the TV FOOD NETWORK

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