Recipe by NcMysteryShopper
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.
Top Review by Ilysse
I was surprised at my husband's reaction to this. He LOVED it. I added a little bit of parmesan cheese and a little extra olive oil to make it creamy. It made A LOT of sauce for only 1 tomato. I ended up cutting up 3 tomatoes (medium-large) and still felt like there was too much sauce. I may try chopping some of the heart of palm in the future; just to give it some more texture. My husband hates hearts of palm but loved this salad. We ate it with fish tacos and he even loved it on his tortilla chips. Great recipe. I'll be making this again and again.
- 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 tomatoes, seeded and diced
- 1⁄2 cup scallion, finely chopped (whites of the scallion)
- 1 dash salt (optional)
- mixed greens (optional)
Directions See How It's Made
- 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.