Heart of Palm, Lemon Garlic Aioli, Brown Butter “Crunch“ & Fennel Salad

This recipe was a blast to play around with a got back to some of my roots with plating, layering textures, and flavors in a whimsical way. Heart of Palm has been on my radar for a long time since my restaurant days and my wife reminded me of just how good they are when she started really getting into them recently. There’s endless ways to incorporate heart of palm into a recipe, so I hope you guys have fun with this one in your own way and I would love to hear what you came up with in the comments! I almost breaded the heart of palm and deep fried those in the aioli and its over. Ingredients: 1 Jar Heart of Palm ( wifey @racheltalbott likes this brand: ) 1/2 cup olive oil 1 egg yolk 1 tsp minced garlic 2 tsp lemon zest 1 tbsp lemon juice 3 tbsp Chopped dill or fennel tops (for aioli and salad) 1 cup panko bread crumb 3 tbsp butter 1 cup sliced fennel salt and pepper to taste SUBSCRIBE: BUSINESS INQUIRY: byronlovesfood@ WEBSITE: TWITTER: INSTAGRAM: FACEBOOK: