Lunchbreak: Ensalada de palmito, prepared by Ronero chef Cory Morris

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Executive Chef Cory Morris

Ronero
738 W. Randolph Street
Chicago
(312) 600-6105
www.ronerochicago.com

Ronero has just launched lunch service, offering a three course prix-fixe option, which includes a salad, protein & side, and dessert, as well as a non-alcoholic beverage, for $24. Guests can also choose from four sandwiches, offered a la carte.

Ensalada de Palmito

Ingredients:
1 cup hearts of palm, quartered
1 head Belgium endive, leafs separated and cut in half
1 head radicchio, leafs separated and halved
1 Asian pear, sliced
1/2 cup toasted hazelnuts, rough chopped
1 cup coconut crema (recipe below)

Directions:
Mix all ingredients together in a bowl and season with salt and pepper as needed.

Coconut Crema:

Ingredients
2 quarts coconut milk
1 cup lime juice
1/4 cup lime zest
1 Tbs ground coriander
1 cup rice wine vinegar or champagne vinegar
1 cup agave
1/2 cup whole grain mustard
salt and pepper to taste

Directions:
Mix all ingredients together and store in the refrigerator.