Asparagus Hearts of Palm Salad with Seared Tri-Tip

©2010

AuthorDartagnan

" part of the exclusive Seven Salads in Seven Days, this is quintessential classic spring salad"

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Yields4 Servings
 20 Asparagus Spears, trimmed
 4 Hearts of Palm Spears, 1/4-1/3" slices, drained
 4 handfuls Baby Arugula
 3 tbsp Shallot and Chive Boursin Cheese, crumbled
1

Prepare an ice bath in a bowl big enough to hold asparagus and palm hearts.

2

In a 3 quart pan bring water to full boil, add asparagus and boil for 2 minutes. Drain and rinse under cold water, then place in ice bath. Add drained hearts of palm. Let cool 5 minutes. Drain well, place in refrigerator for 30 minutes.

3

Toss asparagus, palm hearts and arugula with lemon vinaigrette until well dressed.

4

Plate salad on chilled plate, top with Boursin. Serve cold.

SEARED TRI-TIP
5

Bring tri-tip to room temperature. season well with Sam's ChopHouse Seasoning on one side, salt, pepper and garlic on the other.

6

Sear on 600° grill for 2 minutes, rotate 90°. Sear another 2-3 minutes. Flip and sear the same, then move to off direct heat. Pull at 122° and tent with foil until 130°. Slice and serve warm.

Ingredients

 20 Asparagus Spears, trimmed
 4 Hearts of Palm Spears, 1/4-1/3" slices, drained
 4 handfuls Baby Arugula
 3 tbsp Shallot and Chive Boursin Cheese, crumbled

Directions

1

Prepare an ice bath in a bowl big enough to hold asparagus and palm hearts.

2

In a 3 quart pan bring water to full boil, add asparagus and boil for 2 minutes. Drain and rinse under cold water, then place in ice bath. Add drained hearts of palm. Let cool 5 minutes. Drain well, place in refrigerator for 30 minutes.

3

Toss asparagus, palm hearts and arugula with lemon vinaigrette until well dressed.

4

Plate salad on chilled plate, top with Boursin. Serve cold.

SEARED TRI-TIP
5

Bring tri-tip to room temperature. season well with Sam's ChopHouse Seasoning on one side, salt, pepper and garlic on the other.

6

Sear on 600° grill for 2 minutes, rotate 90°. Sear another 2-3 minutes. Flip and sear the same, then move to off direct heat. Pull at 122° and tent with foil until 130°. Slice and serve warm.

Asparagus Hearts of Palm Salad with Seared Tri-Tip