Chef Benjamin Lambert
2132 Florida Avenue Northwest,
Washington, DC 20008
(202) 462-5143 ‎

+ Click images to enlarge
Hawaiian Hearts of Palm Salad, Thai Basil, Cucumber, Mango, Coriander Berries, Basil Seeds, Heirloom Tomato Water, and Hearts of Palm Sorbet
Related Content
  • 2010 Washington DC Area Rising Stars Winners: Why  They Shine
  • Letter from the Editor, vol. 64: Wine on the Brain in Washington, DC
  • Letter from the Editor, vol.67: The Shifting Food Worlds of DC and Virginia
  • 2006 Washington DC Rising Stars
    Related Photos
  • Benjamin Lambert of Restaurant Nora- Washington, DC

  • Gina Chersevani

    Hawaiian Hearts of Palm Salad, Thai Basil, Cucumber, Mango, Coriander Berries, Basil Seeds, Heirloom Tomato Water, and Hearts of Palm Sorbet
    Chef Benjamin Lambert of Restaurant Nora – Washington, DC
    Adapted by
    Yield: 4 Servings


    Hearts of Palm Sorbet:
    2 cups blanched hearts of palm scraps
    ¼ cup sorbet syrup
    ½ tablespoon white wine vinegar
    2 tablespoons lemon juice
    ¼ cup cashews, soaked for 12 hours
    2 tablespoons olive oil
    ¾ teaspoon xanthan gum

    Heirloom Tomato Water:
    2 cups heirloom tomato scraps
    1 jalapeño
    1 ounce cilantro stems
    Pinch salt

    Hearts of Palm Salad:
    6 ounces shaved hearts of palm
    Pomegranate molasses
    Mustard oil
    Salt and freshly ground black pepper
    4 ounces cherry tomatoes, quartered
    2 ounces mango, diced

    To Assemble and Serve:
    1 cucumber, sliced lengthwise
    Nasturtium leaves
    Basil seeds, bloomed in water
    Pickled coriander berries
    Thai basil leaves and buds

    For the Hearts of Palm Sorbet:
    Use the tougher outer parts of the hearts of palm that are usually discarded for this sorbet: purée the blanched hearts of palm with sorbet syrup, vinegar, lemon juice, cashews, olive oil, and xanthan gum in a Vita-Prep for 3 to 5 minutes until smooth. Pass the sorbet mix through a chinois and use only what has gone through the chinois. Fill a Pacojet canister to the line with the sorbet mixture. Freeze the canister overnight. When fully frozen spin in the Pacojet.

    For the Heirloom Tomato Water:
    Blend the tomato, jalapeño, cilantro and salt together in Vita-Prep on speed 2, just to gently crush them. Hang the mixture in a cheese cloth set over a bain marie for at least 6 hours. Only use what drips into the bain marie, not the remaining pulp.

    For the Hearts of Palm Salad:
    Mix the hearts of palms to order with the pomegranate molasses and mustard oil, seasoning with the salt and pepper. Keep the tomatoes and mango separate.

    To Assemble and Serve:
    Put the shaved cucumber in the inside of a ring mold. Put the hearts of palms salad inside the wrapped mold and put the mold in a bowl. Lay the cherry tomatoes around 
    the bowl. Pour 1 ounce of heirloom tomato water in the base of the bowl. Garnish the plate with the nasturtium leaves, basil seeds, coriander berries and Thai basil leaves and buds. Remove the ring mold and plate a quenelle of hearts of palm sorbet on top of the hearts of palm salad.