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.
