Four Marlins Salad
Recipe courtesy of Eduardo Ruberte, Executive Chef, The Reach Resort Key West
Ingredients
- local greens
- roasted heart of palm - 6 ozs., fresh, diced into rounds (may substitute canned if not available)
- orange - 1 ea., cut into segments
- heirloom cherry tomatoes - 1 pint, halved
- toasted pepitas (pumpkin seeds) - 2 ozs.
- pickled red onion - 3 ozs.
- crumbled goat cheese - 3 ozs.
- island vinaigrette - 2 ozs.
- Ingredients for the Pickled Red Onion:
- red onions - 2 ea., julienned
- rice wine vinegar - 2 cups (may substitute white wine vinegar)
- salt - 1/2 cup
- sugar - 1/2 cup
- Ingredients for the Island Vinaigrette:
- rice wine vinegar - 4 ozs.
- orange juice - 2 cups
- lime zest - 1 ea.
- lemon zest - 1 ea.
- orange zest - 1 ea.
- Dijon mustard - 2 ozs.
- honey - 2 ozs.
- garlic powder - 1 tsp.
- onion powder - 1 tsp.
- cilantro - 1 cup, chopped
- salt - 1 tsp.
- blended oil - 1 quart
Instructions
Procedure for the Heart of Palms:
- Coat lightly with extra virgin olive oil, salt and pepper.
- Roast in oven at 350°F for 10 minutes.
Procedure for the Pickled Red Onion:
- Combine the vinegar with the salt and sugar until fully dissolved.
- Pour over red onions. Let stand overnight before use. (Chef's note: This is a cold pickled to bring out a bright color and crunchier texture.)
Procedure for the Island Vinaigrette:
- Combine all ingredients except oil in blender.
- Slowly add all the oil to emulsify.
