Ingredients:

1. 3 hearts of palm,

2. Juice from 2 lemons (medium),

3. 2 tablespoons white vinegar,

4. 4 tablespoons vegetable oil,

5. 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.

Heart of Palm with Parmesan Salad (Alternative using canned hearts of palm)

Ingredients: 400 grams can hearts of palm, drained & rinsed 2 medium tomatoes, seeded & chopped 3 garlic cloves, finely chopped 2 green onions, chopped (use white & green parts) 2 tablespoons extra virgin olive oil salt and pepper (Use fresh cracked pepper) 2 ounces parmesan cheese, freshly shaved 2 tablespoons fresh basil, chopped

Method:

1. Cut the hearts of palm into 1/2" wide pieces Combine all but the parmesan ingredients in a large bowl.
2. Toss and allow to sit at room temperature for 30 minutes allowing the flavors to blend Serve with shavings of Parmesan on top of the salad.