Executive Chef Gabriel Maldonado, CEC, CCA, says he was inspired by the summer season to create a tropical bibb salad for members of Shady Oaks Country Club in Fort Worth, Texas.
The salad balances tart and sweet flavors, with a smooth finish, heightened by the brininess of hearts of palm and accentuated by nutty tones from coquito dust.
Still, Maldonado notes, this flavorful dish is relatively simple for the culinary team to prepare.
“After the preparation of ingredients, it is a dish that can be executed very quickly,” he says, “and the refined, yet simple presentation makes it a great summer salad. From a diner’s perspective, the display of colors and fantastic flavors make it an appealing dish.”