Palm heart and tomato salad
Fresh or canned palm hearts are widely used in the Caribbean and South America in refreshing salads.
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Serves
8
Cooking Time
Prep time 10 mins
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80 ml (1/3 cup)
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extra-virgin olive oil
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2 tbsp
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white wine vinegar
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2
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400gm cans palm hearts, drained and cut into 4cm slices (see note)
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220 gm (about 10)
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vine-ripened baby Roma tomatoes, halved
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½
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white onion, thinly sliced
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8
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butter lettuce leaves, to serve
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1
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Combine oil and vinegar in a bowl and whisk to combine. Season with sea salt and freshly ground black pepper and set aside.
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2
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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.
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RECIPE Andy Harris
PHOTOGRAPHY Chris Chen
STYLING Andy Harris and Vanessa Austin