Pick-A-Dilly Melon & Hearts Of Palm Salad With Chutney Vinaigrette

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Pick-A-Dilly Melon & Hearts Of Palm Salad With Chutney Vinaigrette

 

Serves 6

 

A popular eatery with locals as well as tourists, Pick-A-Dilly restaurant in

Nassau Serves up traditional Bahamian food with a sophisticated

international flare. A Pick-A-Dilly specialty, this salad combines slices of

sweet melon with delicate hearts of palm -- the bud of the palmetto tree --

arranged in the shape of a palm tree.

 

Prep Time: 15 minutes

 

Dressing:

 

2 teaspoons dry mustard

2 teaspoons honey

2 tablespoons mango chutney

6 tablespoons lime juice

1/3 cup orange juice or extra virgin olive oil

Salt and freshly ground black pepper to taste

 

Salad:

 

1 14-ounce can hearts of palm, drained

1 ripe honeydew melon

1 ripe cantaloupe

Shredded lettuce

 

1. Combine mustard, honey, chutney and 4 tablespoons lime juice in a bowl

and blend well. Slowly whisk in olive oil. Season with salt and pepper.

Strain dressing through a sieve to remove any large chunks of mango.

 

2. Cut six large hearts of palm crosswise into 1-inch slices. Arrange slices

on serving

plates to represent palm tree trunks. Chop remaining hearts of palm into

thin slices

and set aside.

 

3. Peel and slice honeydew melon and cantaloupe into thin wedges. Arrange

alternating slices of melon at the top of each hearts of palm " trunk " to

make the palm leaves. Use remaining slices of hearts of palm to decorate

palm " leaves " with " coconuts. "

 

4. Sprinkle shredded lettuce along bottom edge of each plate to make " grass "

and

serve with dressing.

 

Source: healthwell.com

 

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