Grilled Hearts Of Palm And Crab Salad With Mango Recipes

Steps:

• Clean the crab meat to remove all the remaining shells. Add the mango that you have cut into very small dice, radishes and the fresh mint. Mix the lemon juice with the olive oil to obtain the vinaigrette and season it to taste with ssalt and pepper. Mix some of it with the crab and keep the remaining vinaigrette to season the mesclun

Steps:

• Season the prawns with the lemon juice, paprika, sambal, and salt and pepper. Saute the prawns with some olive oil until just done. Let cool a little and cut in 1/2 lengthwise.
• For the Dressing:
• Split a vanilla bean lengthwise remove the seeds and put in a small bowl. Add the mango puree and start whisking in the grape seed oil and rice vinegar. Add the ginger, salt, and pepper.
• To Plate:
• Place a 3-inch ring mold in the center of each plate. Place about 2 ounces of the diced hearts of palm in the ring mold and press down. Next add about 3 to 4 tablespoons of diced mango, press down. Top with 5 pieces of the cut prawns seasoned side up. Place the arugula and micro greens in a bowl, add a little dressing, salt, pepper and toss together. Carefully remove the ring molds. Top each 1 with some of the greens. Pour some of the dressing around the plate and garnish with the edamame beans, diced tomatoes and 1 fried shrimp head for each plate.

Steps:

• To prepare the prawns: Combine the lemon juice, paprika, and sambal in a medium bowl. Season with salt and pepper. Add the prawns, turning them in the marinade so they are well coated.
• Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Working in batches, add the prawns and cook, turning them once or twice, until they are opaque throughout, 4 to 8 minutes. Allow the prawns to cool, then slice each in 1/2 lengthwise and reserve.
• To make the dressing: Scrape the seeds from the vanilla bean into a small bowl. Add the mango puree. Gradually whisk in the grapeseed oil and rice vinegar. Season with salt, pepper, and ginger (alternatively grate the ginger into a clean towel then squeeze the juice into the dressing).
• Arrange a 3-inch ring mold in the center of 4 plates. Put 1/4 of the hearts of palm in each of the rings and gently press down. Cover each layer of palm with 3 to 4 tablespoons of diced mango, then top with 5 prawn-halves, cut side down. Combine the arugula and baby greens in a medium bowl. Add dressing, salt and pepper and mix well.
• Carefully lift the ring molds off the salads. Top each salad with greens. Drizzle dressing around the plates, garnish with edamame beans, diced tomato, and fried shrimp heads (if using) and serve.

Steps:

• In a bowl whisk together the mayonnaise, the chili sauce, the scallion, the parsley, the bell pepper, the lemon juice, the horseradish, the Worcestershire sauce, and salt and pepper to taste, fold in the hearts of palm and the crab meat, and combine the mixture gently but thoroughly. The crab salad may be made 1 day in advance and kept covered and chilled.
• Transfer the crab salad to a platter lined with the watercress and serve it with the cucumber slices and the pita wedges.

Steps:

• Place romaine on a platter and toss with parsley tops. Wrap hearts of palm in prosciutto and cut into bite size pieces on an angle. Arrange prosciutto wrapped palm sections and quartered artichoke hearts over romaine greens. Shred cheese with a vegetable peeler into short ribbons, working over the salad plate. Drizzle the salad with balsamic vinegar and oil; season with salt and pepper.

Steps:

• In a small bowl, whisk lime juice and Dijon. Set vinaigrette aside.
• In a medium bowl, toss mango, onion, hearts of palm, and half the vinaigrette; season with salt and pepper.
• Evenly divide lettuce among 4 plates; top with mango mixture. Season with salt and pepper, and drizzle with remaining vinaigrette.

Steps:

• Preheat an oven to 430 degrees F (225 degrees C).
• Toss the asparagus, tomatoes, and olive oil together in a bowl until the vegetables are evenly coated; season with salt and pepper. Pour into a baking dish; sprinkle 1 minced clove of garlic over the mixture.
• Roast in the preheated oven until tender, about 9 minutes. Set aside to cool. Cut the asparagus into 2 inch pieces.
• Cook the bacon in a large, deep skillet over medium-high heat until crisp, about 10 minutes. Remove the bacon to a plate lined with paper towels, reserving 2 tablespoons of the bacon drippings in the skillet. Add the crabmeat to the hot bacon drippings and cook until warmed through, 2 to 3 minutes. Transfer to a large mixing bowl; add the asparagus, tomatoes, and hearts of palm.
• Whisk the lemon juice, olive oil, and 1 minced clove garlic together in a small bowl; season with salt and pepper. Pour the dressing over the salad and toss to coat. Sprinkle the bacon over the salad just before serving.

Steps:

• Combine hearts of palm, mango, avocado, watercress, onion, and cilantro together in a bowl.
• Whisk vinegar, sugar, black pepper, and salt together in a bowl; pour over salad and toss to coat.