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–+ servings
Hearts of Palm Carpaccio with Blood Orange and Fennel – vegetarian recipe
Stav Kogan

Hearts of Palm Carpaccio with Blood Orange and Fennel

There are few things more fabulous than a dish that requires no cooking but delivers maximum elegance. This Hearts of Palm Carpaccio is the epitome of fresh, vibrant flavor. Tender, thinly sliced hearts of palm are marinated in luscious olive oil, drizzled with bright citrus juic
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Servings: 4 cup
Calories: 288
Ingredients Method Nutrition

Ingredients
  

  • (Serves 4)
  • ½ cup (120 ml / 4.1 fl oz) freshly squeezed blood orange juice, divided
  • 8 tablespoons (120 ml / 4.1 fl oz) extra-virgin olive oil, divided
  • ½ cup (100 g / 3.5 oz) blood orange segments
  • 1 can (14 ounces / 400g / 14.1 oz) whole hearts of palm, drained and patted dry
  • ½ cup (50 g / 1.76 oz) very thinly shaved fennel bulb
  • 1 teaspoon (5 ml / 0.2 fl oz) fresh lemon thyme leaves
  • Fleur de sel or flaky sea salt
  • Grains of paradise or freshly cracked black pepper
  • Fennel pollen, for garnish (optional)
  • Pro-Tips for Perfect Carpaccio
  • For paper-thin, uniform slices, use a mandoline to shave both the fennel and the hearts of palm.
  • If you can't find blood oranges, Cara Cara or navel oranges work beautifully. For a different citrus kick, try grapefruit.
  • Fresh dill or tarragon are fantastic herbal substitutes if you don't have lemon thyme.
  • The vinaigrette can be made a day ahead. Keep it refrigerated in an airtight container and let it come to room temperature before dressing the carpaccio.
  • Grains of paradise have a unique floral, peppery note. If unavailable, freshly cracked pink or black peppercorns are a great substitute.

Method
 

  1. First, prepare the vinaigrette.
  2. In a small bowl, combine ¼ cup (60 ml / 2 fl oz) of the blood orange juice, 3 tablespoons (45 ml / 1.5 fl oz) of the olive oil, and the blood orange segments.
  3. Set aside to marinate for at least 15 minutes.
  4. While the vinaigrette marinates, prepare the hearts of palm.
  5. Slice them crosswise into very thin rounds, about ⅛-inch (3mm) thick.
  6. Season the slices with salt and grains of paradise to taste, and rub gently with 3 tablespoons (45 ml / 1.5 fl oz) of the olive oil.
  7. In a separate small bowl, toss the shaved fennel with the remaining ¼ cup (60 ml / 2 fl oz) blood orange juice, the remaining 2 tablespoons (30 ml / 1 fl oz) olive oil, and a pinch of salt.
  8. To assemble, create a small mound of the shaved fennel salad in the center of each of 4 serving plates. Artfully layer the hearts of palm slices over and around the fennel.
  9. Spoon a few of the marinated orange segments around the hearts of palm, and drizzle each plate with about 2 tablespoons (30 ml / 1 fl oz) of the blood orange vinaigrette.
  10. Garnish with a sprinkle of fennel pollen, a few more grinds of grains of paradise, and the fresh lemon thyme leaves.
  11. Serve immediately.

Nutrition

Calories: 288kcalCarbohydrates: 10gProtein: 2gFat: 28g

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