Sebastiaan Zijp's Baby Boston Lettuce With Hearts of Palm Salad
Chef's Table: Bar Blanc Bistro's Recipe
Chef Sebastiaan Zijp shares a recipe for a refreshing summer salad.
For the Hearts of Palm:
Bring the stock to a simmer and season well with salt.
Add the hearts and poach gently till they are fork tender. Be careful not to overcook, and never boil.
Cool quickly and reserve in cooking liquid.
Combine the balsalmic vinegar and olive oil.
For the Dressing:
Mix all the ingredients except the shallots, garlic and herbs.
Beat well with a whisk to make sure it's smooth, then add all the herbs and marinate overnight. The longer the better as all the flavors will meld together much more.
To finish, place the lettuce, and palm on a tray and dress liberally with the dressing.
Plate the peeled eggs and arrange the lettuce and palm around the egg, top with the shaved pecorino and a drizzle of the balsamic oil.