Hearts of Palm and Tomato Salad
Hearts of Palm and Tomato Salad
Ensalada de Palmitos y JitomatesHearts of palm come from the center portion of a tropical palm tree called the cabbage palm. Most canned hearts of palm come from Brazil, but the palm also grows in Mexico and Florida and is eaten fresh in some areas along the Caribbean coast. It is often used in salads and occasionally soups in Mexico. Sliced hearts of palm and cherry tomatoes with tossed greens makes an excellent salad.
Ingrediënten
Makes 4 to 6 servings
- 1 14-ounce can hearts of palm, drained and rinsed
- 1 cup ripe cherry tomatoes rinsed and halved
- 5 cups chopped romaine lettuce
- 2 tablespoons chopped fresh flat-leaf parsley
- ¼ cup extra-virgin olive oil
- 1 to 2 tablespoons white wine vinegar
- ½ teaspoon salt
- 3 tablespoons crumbled cotija or mild feta cheese
- Freshly ground pepper to taste
Instructies
- Soak the hearts of palm in warm water for 10 minutes to minimize any “tinny” flavor.
- Drain the hearts of palm, then cut them crosswise into 1-inch pieces and put them into a large salad bowl.
- Add the tomatoes, lettuce, and parsley.
- In a small bowl, whisk together the oil, vinegar, and salt.
- Pour over the salad and toss gently.
- Add the cheese and pepper.
- Toss again.
Notes / Tips / Wine Advice:
Serve cold.
