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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

Method

  • 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
  • 10 min preparation
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At A Glance

  • Serves 8 people
  • 10 min preparation

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