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Hearts of palm and celery salad with ivory palm coins, thin celery slices and parsley.
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Hearts of Palm and Celery Salad

Hearts of palm and celery salad is a cool, crisp side that needs no cooking. Tender hearts of palm bring a mild, slightly tangy bite from their packing liquid, while thin celery slices keep the bowl lively. A small lemon-Dijon dressing coats the vegetables without weighing them down.
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Prep Time 15 minutes
Cook Time 0 minutes
Rest in the refrigerator 10 minutes
Total Time 25 minutes
Servings: 4 side servings
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 9 ounces (250 g) drained plain hearts of palm, from enough jars or cans to reach that drained weight
  • 5 ounces (150 g) trimmed celery, about 3 medium ribs, thinly sliced
  • 2 tablespoons finely chopped flat-leaf parsley
  • 1 1/2 tablespoons olive oil
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1/8 teaspoon fine salt, plus a small pinch only if needed
  • 1/8 teaspoon freshly ground black pepper

Equipment

  • Colander
  • cutting board
  • sharp knife
  • Measuring spoons
  • Mixing bowl
  • flexible spatula or large spoon
  • vegetable peeler (optional)

Method
 

Instructions
  1. Drain the hearts of palm. Tip them into a colander and drain for about 5 minutes while preparing the celery. Taste a small piece. If the packing liquid has left it very salty or sharply briny, rinse briefly with cool water, then drain well and pat away surface moisture.
  2. Prepare the fresh vegetables. Rinse the celery and parsley under running water, then dry them. Trim the celery ends and remove obvious tough strings. Slice the ribs about 1/8 inch thick across their width. Finely chop the parsley.
  3. Cut the hearts of palm. Slice the drained cylinders into 1/2-inch coins. Halve especially wide cylinders lengthwise first to make half-moons. Set aside any very delicate broken pieces for the final fold.
  4. Mix the dressing. In the serving bowl, whisk the olive oil, lemon juice, mustard, salt, and pepper until combined. Taste with a celery slice rather than from the spoon alone; the vegetables will dilute the dressing.
  5. Fold and rest. Add the celery, hearts of palm, and parsley. Fold gently from the bottom until coated, adding delicate fragments last. Cover and refrigerate for 10 minutes.
  6. Finish at the table. Fold once more, taste, and add a small pinch of salt only if needed. Serve with a spoon that can lift both vegetables and a little dressing. Keep the remaining salad refrigerated.

Notes

  • Use plain, ready-to-eat canned or jarred hearts of palm. Measure 9 ounces (about 250 g) after draining; the container's total weight includes its packing liquid.
  • Cut hearts of palm into 1/2-inch coins or half-moons and celery into thin 1/8-inch slices. Fold gently; do not shake the finished salad.
  • For advance preparation, keep the cut vegetables and dressing separately covered in the refrigerator for up to a day, then combine 10 minutes before serving.
  • Refrigerate at 40°F (4°C) or below. Eat the dressed salad within 2 days for best texture. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C); see USDA handling guidance.