Ingredients

• 2 carrots
• 1 (398 ml) can of Chef LELARGE Hearts of Palm
• 8 Chef LELARGE Young Corn on Cobs, sliced
• 2 green onions, thinly sliced
• 85 ml (1/3 cup) of pitted dates, quartered (or raisins)
• 125 ml (1/2 cup) of blanched whole almonds, toasted
• 45 ml (3 tablespoons) of lemon juice
• 85 ml (1/3 cup) of olive oil
• 2 to 3 pinches of ground cumin
• 2 to 3 pinches of ground cinnamon
•  Salt and pepper to taste
•  Fresh parsley to taste, finely chopped

Directions

1. Peel and julienne the carrots (cut them into matchsticks).
2. Blanch the carrots for a few seconds in boiling salted water in order to cook them, but also to retain some of their crispness.
3. Cut 2 hearts of palm into medallions, and julienne the remaining heart of palm. Add all the ingredients to a bowl and combine.
4. Season to taste with the salt, pepper and parsley.

Tips and advices

A Moroccan spice mix called Ras el Hanout would work well with this salad. Ras el Hanout can be used in various ways, including as a seasoning for beef. This type of spice mix is mostly sold at fine grocers or specialized merchants.