This is the salad we served with the musakhan. We found this recipe in the Spring 2011 issue of Real Food. The website realfoodmag.com does not seem to have the recipe there, so we include it here.
Hearts of palm come from the core of the stem and buds of certain palm tree species. We have not found it fresh, but canned hearts of palm is widely available. (We recommend rinsing well and drying before use.) The hearts of palm is a low cholesterol but high sodium vegetable. The food is crispy and crunchy, but otherwise doesn’t have much flavor. The texture and color is similar to water chestnut. It goes well in this recipe, and in other salads which combine hearts of palm with fruits.
4 cans hearts of palm
2 6-oz. packages of large radishes
1 1/2 cups (about 6 oz.) Parmigiano-Reggiano cheese, freshly grated
2/3 cup olive oil
1 large garlic clove
3 large ripe tomatoes
1 large lemon
1/3 cup flat-leaf parsley leaves, torn
1 tsp paprika
Drain hearts of palm under cold water and pat dry. cut into 1/4-inch-thick pieces on the bias and place in a large bowl.
Trim radishes and slice paper thin. Add to bowl.
In a medium bowl, stir together cheese, olive oil, and garlic, pushed through a press. Pour over hearts of palm and stir gently. Add salt and pepper to taste.
Cover and chill 4 to 8 hours. Stir and add salt and cayenne to balance flavors.
To serve, cut tomatoes into thin wedges. Arrange hearts of palm mixture on a large platter and tuck tomato into salad. Garnish with parsley and dust with paprika. Serves 8.