RECIPE COURTESY OF CHEF HILARY BARSBY
IMAGES BY BARRY FRANKEL PHOTOGRAPHY
This salad gets rave reviews at the retreats I cook for a few times a year. The dressing doesn’t have garlic, as I have several clients with sensitivities. Add a clove to the dressing if you wish.
1 bag Kumu Farms mixed greens
1 heart of palm
3 medium-sized roasted Chioggia beets
1/2 cup toasted macadamia nuts
1 bag sunflower sprouts
> Wash and spin salad greens.
> Shave heart of palm, and set aside.
> Dice or slice avocado into strips.
> Peel and cube beets, and roast in 375-degree oven with avocado oil, salt and thyme for 20 minutes or until tender.
> Place raw macadamia nuts on sheet tray. Bake in 350-degree oven until toasted, 5-7 minutes.
DRESSING INGREDIENTS (makes 1 pint):
1 preserved Meyer lemon, rinse well before making dressing
½ cup fresh tarragon, stripped from thick stem
2 tablespoons local honey
1 1/2 cups Extra Virgin Olive Oil
Sea salt and black pepper to taste
> Place all ingredients into a high-speed blender (such as a Vitamix or Blendtech), and blend for 15 seconds or until smooth.<span class=”Apple-converted-space”> </span>
> Adjust seasoning with salt and pepper. Thin the dressing with a splash of water if it is too thick.
> Place greens into salad bowl with some of the beets, heart of palm and sprouts.
> Toss with 3 tablespoons of dressing to start and add more to your liking.
> Place onto plates and garnish with additional ingredients.
>Grind fresh sea salt and black pepper over the top.
Chef Hilary is a Maui Culinary Academy graduate, with a secondary degree in plant-based cuisine. She has been a private chef on Maui for the last 2.5 years serving private clients and retreats island wide. Her main passion is healthy food preparation and helping clients with food allergies and restrictions.
Featured Farms: Kumu Farms, Ono Farms and Kahanu Aina Greens