Brazilian BBQ Grilled Hearts of Palm Salad
|Brazilian BBQ Marinade|
|Garlic cloves, peeled||2 each|
|Olive oil||1 cup|
|Club House La Grille Brazilian Style BBQ||1/4 cup|
|Club House La Grille Brazilian Style BBQ||1 cup|
|Lime juice||1 cup|
|French’s Dijon Mustard||1 tbsp|
|Club House Sea Salt, French Mediterranean||1 tsp|
|Canola oil||3 cups|
|Hearts of Palm Salad|
|Hearts of Palm||800 mL|
|Red Onion, peeled and sliced thin||1/2 each|
|Cherry Tomatoes||1 cup|
|Avocado, spooned and cut into chunks||1 each|
This recipe was created for Club House for Chefs by: Harrison Hennick, Chef Owner of Nique Restaurant in Hamilton.
For the Brazilian BBQ Marinade: Finely slice garlic. Chop 1/8 of parsley and mix all remaining ingredients together and reserve.
For the Lime Vinaigrette: In a bowl mix all ingredients together and reserve.
For the Hearts of Palm Salad: Marinate canned hearts of palm in Brazilian BBQ marinade overnight. Slice cherry tomatoes in 1/2. And cut avocado and red onion. Pull hearts of palm from marinade and grill. Meanwhile, in a small bowl, combine red onion, cherry tomatoes and avocado and dress with lime vinaigrette.
For Serving: Place hearts of palm on a plate and top with dressed red onion, cherry tomatoes and avocado lime vinaigrette. Complete with lime zest and fresh parsley and serve.