First time posting. Served this as the 3rd of 6 courses at a pop-up dinner in Brasilia, Brazil.
Smoked heart of palm lettuce served in the shell.
I smoked the heart of palm, scooped out the flesh, and cut it into thick batons that I blowtorched very gently. The last layer of the shell is a smooth, tough later that works great as a eating surface. Course salt to stabilize it.
Lettuce is hand torn and dressed with a raspberry vinegar and lime dressing. The cherry tomatoes are just high quality and seasoned with just a bit of salt for balance.
Garnished with umeboshi sesame seeds, smoked maldon, and a Brazilian vinagréte (which are more compared to pico de gallo) composed of chives, lime zest, and a potent basil oil.
by brenoleo4