Hearts of Palm and Crab Salad


  • 1/2 lb hearts of palm, blanched, marinated and julienned
  • 1/2 lb jumbo lump crab meat, picked over to remove caartilage
  • 1 cup julienned carrots, blanched
  • 1/4 cup toasted wallnuts
  • 1 tbs fresh cheril, chopped
  • 1/2 cup extra virgin olive oil
  • 2 tbs red wine vinegar
  • 2 tsp oregano
  • kosher salt and black pepper to taste
  • 1 cup chiffonade baby lettuces
  • 3 (1 inch) slices roma tomatoes
  • 1/4 cup olive oil plus 3 tbs red wine vinegar, plus 2 tsp oregano
  • 2 tbs Parmesan cheese
  • 2 tbs chopped parsley
  • edible flowers (optional)
This recipe is the courtesy of Emeril Lagasse. It contains luscious  hearts of palm, lump crab meat, carrots, walnuts and a dash of Parmesan cheese.

  • In a mixing bowl toss all the ingredients with the herb vinaigrette, then season with salt and pepper.
  • To assemble, toss the greens with the herb vinaigrette, and season with salt and pepper.
  • Season the tomato slices with salt and pepper.
  • Form a stack salad, alternating the tomatoes, salad and baby lettuces.
  • Garnish with any remaining vinaigrette, cheese, parsley and flowers.

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