This warm and delicious salad, can also be served as a side dish - from Chef Bridget Burns
This warm and delicious salad, can also be served as a side dish. With browned hearts of palm, chopped anchovies, fresh garlic, leeks, chili flakes, and served with shaved Parmesan cheese - this suprisingly simple recipe was ‘stolen with permission’ from Chef Bridget Burns of Jerry’s in Winnetka, IL. Bridget says: “The best thing about this flavorful dish is that it only involves eight ingredients - it’s incredibly easy to make but looks and tastes gourmet.”
Jerry’s is a neighborhood restaurant with a menu based on seasonal flavors and French technique, but with eclectic influences. With choices like Farm Stand Tart with Seasonal Veggies, Manchego cheese and Caramelized Onions served with baby greens and herb vinaigrette, Grilled Skirt Steak on a Ciabatta Roll with Avocado Crème, Chipotle Aioli, served with Sweet Potato Fries, or Mustard and Panko Crusted Salmon with French Lentils and Beurre Blanc – you can see the eclectic touches on the menu.
The restaurant opened in 2008, founded by Betsy Simson, who had been running a successful catering company, Corner Cooks, next door since 1999 – it is connected to Corner Cooks through French doors. Betsy wanted to “create a beautiful place on a beautiful street where something beautiful will be made every day.” Jerry, the restaurant’s namesake, was Betsy’s father who, at a ripe old age, passed away in 2009. Betsy keeps his memory alive with his picture on the wall and his name over the door.
About the chef: Bridget Burns began her career at Jerry’s as an intern while she was still a student at Chicago’s Kendall College. From there she went on to work as the sous and pastry chef at La Sardine, a well known French Bistro in Chicago. After a few years, Bridget made her way back to Jerry’s and Corner Cooks where she is now head of the kitchen, as well as the restaurant’s expansive catering program.
507 Chestnut St
Hearts of Palm Salad is served at Jerry’s for $9.
This recipe makes 4 restaurant servings.
Hearts of Palm Salad Ingredients:
1 tablespoon chili flakes
3 anchovy fillets
6 cloves garlic
2 cans hearts of palm, cut into discs
1 leek thinly sliced, washed really well
1 tablespoon oil
1 tablespoon butter
¼ cup vegetable or chicken broth
Parmesan cheese, shaved
Steal This Recipe® Step by Step Instructions:
Chop together anchovies, garlic, and chili flakes until you form a paste.
Using a frying pan over high heat, make sure the pan is really hot then add 1 tablespoon oil and 1 tablespoon butter.
Brown the hearts of palm, trying to only turn each piece once, so as not to break them.
Add the garlic anchovy paste and leeks to pan and cook until the leeks are soft.
De-glaze the pan with either chicken or vegetable broth.
Divide all the ingredients between four plates.
Serve with shaved Parmesan.