Palm Heart Parmigiano Salad
The addition of hearts of palm make this a pleasant change from the usual tomato salad. The mildly tart flavor of the beautiful ivory-colored palm hearts marries well with both the colors and flavors of the tomatoes, green onions and basil. A final blessing of what some say is the world's best cheese, Parmigiano-Reggianno, and a masterful salad is ready to tantalize your vision and your palate.
- 1 14-ounce can hearts of palm, drained and rinsed
- 2 ripe tomatoes, seeded and chopped
- 2 cloves garlic, minced
- 1 green onion, chopped
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh basil, julienned
- 1/4 teaspoon salt
- fresh cracked pepper, to taste
- 2 ounces Parmigiano-Reggianno
Cut the hearts of palm into 1/2-inch wide pieces. In a mixing bowl, combine the tomatoes, hearts of palm, garlic, green onion, olive oil, basil, salt and pepper. Let the mixture sit at room temperature for 30 minutes for the flavors to blend. Serve with shavings of fresh Parmigiano-Reggiano on top.
Copyright © 1994-1997, Katherine Heyhoe. All rights reserved.
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This Archived Page created between 1994 and 2001. Modified August 2007