If you are using canned hearts of palm skip to preparing the salad.
Serves 6.
11/2 pounds hearts of palm
2 cloves garlic
6 whole black peppercorns
1/2 teaspoon cumin seeds
1 cup orange juice
2 cups water
1 tablespoon kosher salt
1 head radicchio, washed and dried
1/2 cup cilantro pesto
8 sprigs fresh cilantro
To Prepare the Hearts of Palm: In a medium sauce pan over medium heat combine the hearts of palm, garlic, black peppercorns, cumin, orange juice, water and salt. Bring the mixture to a boil and lower to a simmer for 12-15 minutes, until tender. Remove from heat and let cool to room temperature. The hearts of palm can be used now or can be refrigerator for 2-3 days covered.
To Prepare the Salad: Place the radicchio leaves on 6 individual plates. Cut the hearts of palm lengthwise, then stack 4 halves log cabin style on each plate. Drizzle each plate with cilantro pesto. Garnish with fresh cilantro.