FEATURE RECIPE
Palm heart and tomato salad

Palm heart and tomato salad

Fresh or canned palm hearts are widely used in the Caribbean and South America in refreshing salads.

Serves 8

Cooking Time Prep time 10 mins



80 ml (1/3 cup)   extra-virgin olive oil
2 tbsp   white wine vinegar
2   400gm cans palm hearts, drained and cut into 4cm slices (see note)
220 gm (about 10)   vine-ripened baby Roma tomatoes, halved
½   white onion, thinly sliced
8   butter lettuce leaves, to serve


1 Combine oil and vinegar in a bowl and whisk to combine. Season with sea salt and freshly ground black pepper and set aside.
2 Place palm hearts, tomato and onion in a bowl, pour dressing over and toss to combine. Divide mixture between lettuce leaves and place on a serving platter.

Note Palm hearts are available from Asian grocery stores and The Essential Ingredient.

RECIPE Andy Harris PHOTOGRAPHY Chris Chen STYLING Andy Harris and Vanessa Austin


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