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By what people have said here and based on the size of the strips I now think it is heart of palm. I checked out their online menu and it doesn't say. Here is Wiki's page on heart of palms: http://en.wikipedia.org/wiki/Heart_of_palm
Maybe I'll be the weird customer who called and asked what was in my salad?
Quote:
Originally Posted by satx56
Papaya maybe ........? A useless fruit!
Quote:
Originally Posted by satx56
Perhaps the chef sliced up some of his leather knife sharpening strap. I thought Jicama was smaller like ginger!!
Satx56, you crack me up
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Originally Posted by Debsi
No, jicama is much rounder and bigger than ginger root. It was my first thought too, but it's very crunchy, a different texture than you described.
I think you're right, jicama is crunchier.
Quote:
Originally Posted by spiderbear
Sounds like jicama. Heart of palm is too slippery.
Also could be daikon. Was it almost the texture of radish? If so, it's probably one of the two.
Slippery? But I hadn't thought of daikon.
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Originally Posted by DontH8Me
I was also going to say jicama, but perhaps it was heart of palm? I have seen that in salads before as well.
Honorable mention for being the first to suggest heart of palm.
I've only had canned heart of palm and I don't care for it at all.
Is the raw a lot better Noma?
Much, raw is the only way I like it. Makes the best slaw for burgers or as a side to go along with BBQ Beef....Illegal to harvest unless you own the land now... Most people ruin it by cooking it like a veggie...
Much, raw is the only way I like it. Makes the best slaw for burgers or as a side to go along with BBQ Beef....Illegal to harvest unless you own the land now... Most people ruin it by cooking it like a veggie...
Do you pick that up in the produce section at the grocery store?
I've seen it on salad bars, but I assume that is also canned/jarred.
No. You can only get it from a vegetable roadside vendor that has permits to harvest. It is a real job of cutting down the tree to get to the bud area. It is the new developing palm leaves before they are exposed....It is a rare treat...You get what looks like a 2' section of the very top of the tree and spend 1/2 hour getting to the goody. Sort of like eating crab legs. Lots of work but good. Our wild bears will climb a tree and rip it out too. They now what is good.. I imagine if this is what the op got in he salad it has been imported from another state or country. I don't know how far north cabbage palms grow. It doesn't even resemble canned heart of palm....That stuff is yuck ....
Even though I've been eating all my life, I had a salad at a restaurant recently that had an ingredient I didn't recognize. Then I forgot to ask what it was before leaving.
This ingredient had the look and texture of apple or pear, but none of the flavor. Also the pieces were in long strips, too long to be the size of a strip of apple or pear.
It was moist and pithy (- not mealy pithy/ crunchy pithy), not really bad or good, just there. Maybe some ingredient that is in vogue as this was a "nice" restaurant.
You might pick up a jicama at the market and do a taste test...Just a thought.
Hearts of palm are delicious.......first discovered by me on an ensalada mixta in Malaga, Spain........love them!
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