The Palm Restaurant Hearts of Palm Salad

The Palm Restaurant Recipe

12 pale inner leaves from the heart of a romaine lettuce
1 1/4 pound canned hearts of palm, drained and halved lengthwise
2 medium ripe tomatoes, cored and cut into 1/4 inch dice
24 kalamata olives
4 hard boiled eggs, peeled and cut into quarters

Cut the romaine leaves crosswise into thin strips. On 4 chilled salad plates, make a bed of lettuce and arrange the hearts of palm in parallel rows on top. Place a line of diced tomatoes at a crosswise angle, running from left to right on top of the hearts of palm. Place 6 olives in a pile at the bottom of the plate and distribute the hard boiled egg quarters at the top. Serve with the dressing of your choice on the side. Serves 4.

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