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Hearts of Palm and Tomato Salad |
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Serves: 4
Print this Recipe
(Ensalada de Palmitos y Jitomates)
Category: Vegetable Salads
Makes 4 to 6 servings
Hearts 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.
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
1/4 cup extra-virgin olive oil
1 to 2 tablespoons white wine vinegar
1/2 teaspoon salt
3 tablespoons crumbled cotija or mild feta cheese
Freshly ground pepper, to taste
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. Serve cold.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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