Tempura Hearts Of Palm On A Bed Of Warm Greens

Recipe Ingredients

1		Beaten egg
2/3 cup	41g / 1.4oz	Flour
1/2 cup	31g / 1.1oz	Cornstarch
1 cup	198g / 7oz	Cold soda water
1 teaspoon	5ml	Salt
2 lbs	908g / 32oz	Heart of palm - in 4-oz portions, blanched
		Emeril's Essence - see * Note
2 lbs	908g / 32oz	Assorted leafy greens - stemmed, rinsed
2 tablespoons	30ml	Olive oil
2 tablespoons	30ml	Chopped garlic
		Salt - to taste
		Freshly-ground black pepper - to taste
1 cup	237ml	Blood orange Gastrique

Recipe Instructions

* 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.

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

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