Tempura hearts of palm on a bed of warm greens

8 servings

Ingredients

Quantity Ingredient
1.00 beaten egg
⅔ cup flour
½ cup cornstarch
1.00 cup cold soda water
1.00 teaspoon salt
2.00 pounds heart of palm; in 4-oz portions,
1 ; blanched
1 emeril’s essence; see * note
2.00 pounds assorted leafy greens; stemmed, rinsed
2.00 tablespoon olive oil
2.00 tablespoon chopped garlic
1 salt; to taste
1 freshly-ground black pepper; to taste
1.00 cup blood orange gastrique

Directions

* Note: See the “Emeril’s Essence Information” recipe which is included in this collection.

Preheat the fryer. In a mixing bowl, whisk the egg, flour, cornstarch, soda water and salt. Blend until smooth. Season the hearts of palm with Emeril’s Essence. Dip each portion into the batter, coating each palm, completely. Gently lay the hearts of palm in the hot oil and fry until golden-brown, about 2 to 3 minutes.

Remove from the oil and drain on paper-lined plate. Season with salt and pepper. In a large saute pan, heat the olive oil. When the oil is hot, add the greens, a handful at a time, saute for 1 to 2 minutes in-between handfuls, until all of the greens have been incorporated and wilted. Add the garlic and saute for 2 minutes. Season with salt and pepper. To assemble, divide the greens between the eight plates.

Mound the greens in the center of each plate. Lay the hearts of palm on top of the greens. Drizzle each plate with the Gastrique. This recipe yields 8 appetizer servings.

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A05 broadcast 01-23-1997) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

03-22-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000

Related recipes