Serving
(click to enlarge)

Hearts of Palm Salad

Serves:
Effort:
Sched:
DoAhead:  
6 salad  
**
20 min  
Yes

A tart and tasty salad that's a bit different from the usual - always a hit when I've served it. Taking the heart kills most palms, but commercial production is now all from clumping palms that just send up new stems.



2 14
10
-----
1/4
2
1/4
1/4
-----
7/8
1/4
1
1
1/2
-----
oz
oz
---
c
T
c
c
---
c
T
t
t
t
---
cans Palm Hearts
Cucumber (1)
-- Aromatics
Green Olives (2)
Celery
Marinated Pimento
Scallions
-- Dressing
Olive Oil extV
Lemon Juice
Salt
Sugar (opt)
Paprika
-- Garnish
Marinated Pimento

Make   -   (20 min)
  1. Cut PALM HEARTS diagonally into convenient size pieces, cut cucumber into similar pieces and mix.
  2. Pit OLIVES and chop all Aromatics items fine. Guestimating the amounts is OK. A mini-prep food processor can be used, but don't chop them into mush.
  3. Mix Olive mix with all Dressing items.
  4. Cut more Marinated Pimento into strips for garnish.
  5. When ready to serve pour Dressing over the Palm Heart Mix and garinish with strips of Pimento.
NOTES:
  1. Cucumber:   preferably Persians, or some other small diameter variety that doesn't need to be peeled and seeded (Japanese, European, English, Kirby, or the like). If standard waxed cucumbers are used peel, scoop out the seeds and weigh after this is done.
  2. Green Olives:   These should be Mediterranean style salt brine cured olives. Use Spanish style supermarket olives only if you can't get those, the flavor it quite different. For details see our Olives page.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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