How to make a Planterra Palm Cake Salad

After receiving an overwhelming number of requests, we decided to publish the recipe for the signature Planterra Palm Cake.  We adapted the recipe from catering proportions to a serving size for home.    

The Planterra Palm Cake was originally created a tray passed hors d’oeuvre made from hearts of palm and artichoke hearts. For the home recipe we adapted it for a dinner salad.  However, you can also make the cakes with the aioli to serve on their own as an appetizer for home entertaining too.  

Our Executive Chef David Wood demonstrates how to make this dish on YouTube.  Be sure to check it out before making it at home.   And of course, once you make the cakes, share on Instagram.  #PlanterraPlamCake   

Vegan Planterra Palm Cake Salad

Yield: 8 servings (16 cakes with 2 per plate)

Time: 1 hour

Ingredients:

1 Tbsp Olive Oil 

1 Shallot, minced 

1 Celery Stalk, minced

1 clove Garlic, minced

1 can (14 oz) Hearts of palm in brine, drained and rinsed

1 can (14 oz) Artichoke hearts in brine, drained and rinsed

2  tsp Old Bay Seasoning

1.5 tsp Smoked Paprika  

2 tsp Cornstarch

¼  cup Nutritional Yeast  (or parmesan cheese for non-vegan)

½  tsp Salt

Freshly ground pepper, to taste

2 tsp Lemon Zest  

1 sheet Toasted Nori 

⅔  cup Panko Breadcrumbs, divided  

Canola oil for searing

Preparation:

1. In a small saute pan, heat the olive oil over medium heat and sweat the shallots and celery for about 5 minutes, until translucent. Add the garlic and saute another minute. Remove from heat.

2. Wrap the artichokes and hearts of palm in a clean tea towel and squeeze to remove as much moisture as possible from the vegetables. This will also help break the vegetables into smaller pieces. Unwrap the towel and transfer the dried vegetables to paper towels to drain further.

3. Meanwhile, add the sauteed vegetables, Old Bay, paprika, cornstarch, nutritional yeast, salt, pepper, and lemon zest to the bowl of a food processor.

4. Using kitchen shears, cut the nori into small pieces. Alternatively, you can shred it by hand. Add this to the bowl of the food processor and pulse a few times to combine the ingredients.

5. Add in the artichokes and hearts of palm. Pulse a few more times until the vegetables have been roughly chopped and fully incorporated into the mixture.

6. Transfer this mixture to a large mixing bowl, along with ¼ cup of the breadcrumbs and combine. Allow this mixture to rest for 2-3 minutes. When pressed firmly, the mixture should hold together very well.

7. Divide the mixture into 16 heaping tablespoons. Firmly press and form each portion of dough into a round, flat cake, about 2 inches wide. Transfer cakes to a baking sheet lined with parchment paper.

8. At this point, you can refrigerate the cakes, covered in plastic wrap, until 30 minutes before you are ready to serve them. The uncooked cakes will keep in the fridge for up to overnight. Otherwise, proceed to the next step.

9. Place the remaining breadcrumbs in a small bowl. Gently press each cake into the breadcrumbs to loosely coat and return to the sheet tray.

10. Preheat the oven to 350 F and line a sheet tray with a wire rack. In a large, heavy-bottomed skillet, add enough canola oil to reach a depth of ¼ of an inch. Over medium high flame, heat until the oil is shimmering but not smoking.

11. Add in half of the cakes and sear until evenly golden brown, about 2 minutes per side. Transfer the browned cakes to the sheet pan with the wire rack.

12. Repeat searing procedure with the other half of the cakes. Add more oil into the pan as needed to maintain the same ¼ inch depth. When all of the cakes have been seared, transfer them to the oven to finish cooking for 5-8 minutes.

13. Serve the palm cakes immediately with a small dollop of tomato aioli over the Planterra salad (recipe follows) or as hors d’oeuvres.

Vegan Tomato Aioli 

Yield: 1 cup

Time: 8 minutes

Ingredients:

⅓  cup Sundried Tomatoes, packed in oil

2 cloves Garlic, crushed  

1 ½ Tsp Fresh Lemon Juice  

1 tsp Granulated Sugar

2 Tsp Smoked paprika  

½  Cup Veganaise (regular mayonnaise can be used if not vegan)

½ tsp Salt

1 ½ tsp Fresh Tarragon, minced

Preparation:

1. Place all ingredients except for the tarragon in the bowl of a food processor. Blend until the tomatoes have been finely chopped. Add salt and paprika to taste.

2. Fold in fresh tarragon. Refrigerate until it is time to serve. This sauce will keep well in the fridge for 1-2 weeks.

This Aioli recipe makes twice as much as you will need for serving the palm cakes, but the extra aioli is delicious on sandwiches or as a dip for crudite.

Planterra Salad

Yield: 8 servings

Time:  20 minutes

Ingredients:

1 cup Pomegranate Vinaigrette 

-       ½ cup pomegranate juice 

-       1 Tbsp Red wine vinegar  

-       2 ½ Tsp Dijon Mustard   

-       2 Tsp Honey  

-       ¼ cup Olive oil 

-       ½ tsp Salt

Blistered Heirloom Tomatoes

-       1 pint Heirloom Cherry Tomatoes, washed

-       1 tbsp Olive Oil

-       ½ tsp Smoked Paprika

-       ½ tsp Salt

5 oz Baby Kale, washed

5 oz Spring Mix, washed

2  Avocados, diced  

1  Yellow Bell Pepper, thinly sliced  

½ Red Onion, peeled and thinly sliced, rinsed with cold water

Preparation:

1. Make the vinaigrette: reduce the pomegranate juice by half by simmering over medium heat in a saucepan.

2. Place the reduced juice and all other vinaigrette ingredients in a blender and mix for about 60 seconds until they emulsify and take on a creamy appearance.

3. Refrigerate the pomegranate vinaigrette until it is time to assemble the salad.

4. Turn the oven up to 425 F. For the blistered tomatoes, toss the tomatoes with 1 tbsp olive oil, ½ tsp paprika, and ½ tsp salt to evenly coat. Bake on a sheet tray for 10 minutes, or until the tomato skins start to pop and blister in the oven. Cool to room temperature.

5. Assemble the salads: add the greens and all other ingredients, to a large bowl and toss with ¾ - 1 cup of the vinaigrette, adjusting based on how much dressing you prefer. Divide salad evenly between 8 plates. Top with 2 warm palm cakes and a dollop of tomato aioli.

Culinary Notes:

-       For a gluten free version, substitute breadcrumbs with gluten free alternative breadcrumbs.

-       If desired, the outer coating of breadcrumbs can be omitted.

-       Keep the cakes petite in size, a burger-size patty is too strong, and the ratio of crispy and moist interior is not balanced on a larger cake.

Signature plant-based Planterra Palm Cake. Photo Credit: Planterra Food and Beverage