While on a recent trip to South America, I was served an incredible variety of fresh produce assembled into platters of lightly dressed salads. As a vegetarian, my hosts were concerned I wasn't getting enough food; "Look at these salads I'm making!" I said every day at lunch. I was so into these Chilean small salads, I've been making a composed version of the fare offered to me almost every evening since I've returned. Think of this as a vegetarian twist on the much–adored Salad Nicoise.
This recipe is hardly a recipe at all, more of a suggestion to build on with produce and hearty items you like or have around. The flavors that anchor this dish to Chile are the heart of palm, fresh corn (which I forgot to include in the above photograph), tomatoes and watercress. Some iteration of these ingredients were served alongside almost every meal I ate during the week I spent exploring the area surrounding Santiago. 
(At left: a version of this type of salad I had at the Terra Noble Winery, in the Casablanca Valley of Chile, at right: our incredibly fresh spread of salads)
Because late March is the Southern hemisphere's late summer, the corn and tomatoes were just bursting with flavor. We're a little early for these things here in North America, but sometimes you've got to just bust through a seasonal rut and purchase a few early items (probably shipped from Chile!). As my friend and colleague Emma, the recipe editor from the Kitchn, once said, "That's why God invented the freezer section." Amen Sister. This salad marries different textures and contrasting flavors in an unexpected fashion. It would be a perfect main dish salad for any early summer gathering and will dazzle your palatte with color and freshness.
Hearts of Palm, Corn, Tomatoes & Watercress Salad
Serves 4
1 head butter lettuce, washed and torn into large pieces
1 bunch watercress, washed and trimmed
1 1/2 cups sliced hearts of palm
1 1/2 cups fresh corn
2 cups cherry tomatoes
1 shallot, sliced thin
2 cups roasted potatoes (I used a Russet but small, red potatoes would be more like what they served in Chile)
1 cup green olives
olive oil and lemon to taste
salt and pepper to taste
To assemble the salad, prep all the ingredients and plate keeping everything separate. Dress with olive oil, lemon, salt and pepper to taste. Serve immediately.
• Related: The Classic Caprese Salad
(Information for this post was gathered during a press trip to Chile and Argentina sponsored by Winebow. All views and opinions expressed in this post are the personal views of the author.)
(Images: Leela Cyd Ross)
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Comments (14)
Not to be an arse, but it's basically a bunch of veggies served on a plate, yes?
Christine - Isn't that basically what any salad is then?
Alice is hilarious and accurate.
I've lived in Chile, and I absolutely understand what makes Chilean salads unique. They never use heavy dressings -- just the fresh light flavors of olive oil and lemon seasoned with salt. And they throw such an eclectic blend of items together into salads. We often had chilled beets, seafood, lightly dressed potatoes, cauliflower, avocado (palta), and more. The presentation and flavor profiles are very different and set them apart from salads we are used to here.
@Alice.Radley: I put veggies on my plate almost everyday (and I'll even season them) but I don't necessarily call it a salad. A bunch of tomatoes, potatoes and corn does not a salad make, but maybe it's just me. *shrugs*
I second Alice's comment. And I contend that the combination and preparation of the veggies, as well as the dressing you put on them, is what makes it special!
Yeah, looks like a salad to me. Maybe Christine M., you have a more narrow definition of what a salad is? I think the vegetables were chosen to complement each other and to be eaten together, with a (admittedly light) dressing. Aaaaaand, it looks delicious. But I will save it for summer, when the corn and tomatoes are better-tasting.
It must be so. :)
I love hearts of palm! Probably not anything that I would have ever eaten if it hadn't been for a trip to Costa Rica...
Must be called the snarky salad.
I would only eat heart of palm if I were stranded on an island. Afterall, it kills the tree.
I live in Chile right now and I can't complain about the salads here! I mean, who doesn't want a plate full of hearts of palm or avocado? Those ingredients are so expensive in the States, I love indulging here. Also, the raw onion and tomatoes give it a kick if you are missing a dressed salad. Another dish that is really common here is the peruvian ceviche. It's a must try in S. America! I just found a link for a recipe: http://thetalkingkitchen.com/2012/04/18/peruvian-ceviche/
I with you muddymudskipper. I bet this would be just as yummy without the palm hearts :)
No doubt you are having an awesome time in Chile with the delicious Chilean salad and food. Maybe you are making it accompanied with a great Chilean wine? Hopefully yes. Have you made plans to visit the best spots in Chile? I recommend you checking http://www.viventura.com/tours/chile you can have great insights.