• 3 hearts of palm,

• Juice from 2 lemons (medium),

• 2 tablespoons white vinegar,

• 4 tablespoons vegetable oil,

• Salt and pepper to taste.

Method:

1. Remove the inner tender part of the palm heart. The less tender outer parts can be used to make achards.

2. Slice crosswise the tender heart of palm into thin slices. Immediately immerse into a mixture of half water and half milk to prevent the palm heart slices from browning.

3. In a large serving bowl, mix well together the lemon juice, vinegar and vegetable oil.

4. To serve, remove the quantity of sliced palm heart required. Pat dry with kitchen paper and incorporate with the lemon juice, vinegar and vegetable oil mixture. Add salt and pepper to taste.

5. Eat immediately when the palm heart slices are still crisp.

6. Serve with "Sauce Rouge Camarons" (King prawns in rich tomato sauce) and crisp bread, as an entree.

7. Note: It is recommended that sliced onions are not added to the salad to preserve the delicate flavour of the palm heart.