Fresh Heart Louie Style Salad

 
 
 

This vegan Louie style salad is incredibly refreshing. Chefs Tal Ronnen and Scot Jones from the world-famous Crossroads Kitchen in West Hollywood perfected this technique of poaching our fresh hearts with kombu (edible kelp) and Old Bay seasoning to give them that tender, meaty texture, and that fresh, ocean flavor.

Tal and Scot then fork apart and shred the meaty poached hearts to create this incredible vegan Louie style salad.

Photo by Chris Olivas

 
 

Ingredients

Salad

  • 1 head of live organic Boston Bibb lettuce, portioned into cups

  • 4 cups poached, shredded and chilled fresh hearts of palm (see poaching directions below)

  • 1 ripe avocado, peeled and pitted and diced

  • 12 cherry tomatoes, halved

Dressing

  • 2 cups Vegenaise

  • 1 cup ketchup

  • 1 tablespoon smooth Dijon mustard

  • ½ cup chopped kosher dill pickles

  • 2 teaspoon Tabasco

  • Salt and pepper to taste

Poaching Liquid

  • 12 cups water

  • ½ cup sugar

  • ½ cup Old Bay seasoning

  • 1 sheet of kombu (edible kelp)

 
 

Instructions

To Poach and Shred the Fresh Hearts of Palm

  1. Combine all the poaching liquid ingredients in a large pot and bring to a simmer

  2. Add fresh hearts of palm and poach them for 15 minutes

  3. Remove the poached hearts of palm from pot

  4. Using two forks, fork apart the poached hearts apart and shed them into a crablike texture.

  5. Place in a covered bowl or container and chill for 45 minutes before making the salad.

To Prepare the Dressing

  1. Combine all dressing ingredients in a bowl and mix together well.

To Prepare the Salad

  1. Dress the shredded hearts of palm with the dressing and mix together well without mushing up the hearts too much.

  2. Place Boston Bibb lettuce cups on plates and top with the Louie Style Heart of Palm.

  3. Top with avocado, tomatoes, a little cracked fresh black pepper and a touch of sea salt.

 
 
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