I love when I get a salad at a restaurant that is garnished with Hearts of Palm. I often see the cans in the grocery store and am tempted to grab one, but never do for fear that I wont use it. This is a typical salad, side dish or appetizer from Central America that uses this wonderful ingredient. Since the absorbency of the hearts of palm varies from batch to batch you may need more or less of the olive oil. If making as a salad spoon on top a bed of mixed greens.
- 3 garlic cloves
- 1 (28 ounce) can hearts of palm or 2 (14 ounce) cans hearts of palm, drained
- 1⁄3 cup extra virgin olive oil (plus or minus, see description)
- 1 large vine-ripened tomato, seeded and diced
- 1⁄2 cup scallion, finely chopped (whites of the scallion)
- 1 dash salt (optional)
- mixed greens (optional)
- Using a food processor, puree the garlic into a paste. Add hearts of palm and process to a course purée. With the machine on, add oil in a thin stream until mixture is a velvety purée.
- Transfer the purée to a serving bowl and stir in tomatoes and scallions. Adjust salt if needed.
- Let sit at room temperature and serve within an hour. If topping salad greens chill mixture in refrigerator.