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Palm heart and tomato salad

You'll need

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


  • 01
  • Combine oil and vinegar in a bowl and whisk to combine. Season with sea salt and freshly ground black pepper and set aside.
  • 02
  • 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.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

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