Warm Hearts Of Palm Salad With Molho Apimentado (b Recipe

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Warm Hearts of Palm Salad with Molho Apimentado (B

Lynette !


From Emeril Lagasse. I had to list this as Latin American, although this recipe is South American. It is from Brazil.

★★★★★ 3 votes
55 Min
15 Min
Stove Top


1 large
avocado, peeled, pitted and diced
1 Tbsp
lime juice
1/4 tsp
1/2 c
yellow onion, minced
2 medium
tomatoes, seeded and chopped
1 small
green bell pepper, seeded and minced
1/4 c
white wine vinegar
2 Tbsp
extra virgin olive oil
2 Tbsp
fresh cilantro, chopped
malagueta peppers, stemmed, seeded, and minced (wear gloves) (may sub serrano peppers)
1 clove
garlic, minced
2 Tbsp
all pupose flour
1/2 tsp
emeril's essence seasoning
2 can(s)
hearts of palm, 14 oz, rinsed, drained and dried on paper towels
3 Tbsp
vegetable oil


1In a small bowl, combine the avocado, lime juice, and salt. Stir until just mixed, leaving chunky. Set aside.
2In 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.
3In a shallow dish, combine the flour and Essence. Roll the hearts of palm in the flour until lightly coated.
4In 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.

About this Recipe

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: Latin American