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

Palm heart and tomato salad

Australian Gourmet Traveller Caribbean salad recipe for palm heart and tomato salad

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

Ingredients

80 ml extra-virgin olive oil (1/3 cup)

2 tbsp white wine vinegar

2 400gm cans palm hearts, drained and cut into 4cm slices (see note)

220 gm vine-ripened baby Roma tomatoes, halved (about 10)

½ white onion, thinly sliced

8 butter lettuce leaves, to serve

Method

Main

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.

Palm hearts are available from Asian grocery stores and
.
Notes

Styling by Andy Harris

Styling by Vanessa Austin

Ingredients

Method

Main

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