As spring - and all the gorgeous produce that starts to emerge with it - begins to unfurl, I'm starting to find some of my favorite ingredients at my local mega mart again. I had two joyous discoveries last year; the first was the amazing heirloom tomatoes at the Granville Island Farmer's Market in Vancouver and the other was a product I had heard of, but never sampled myself - hearts of palm; which are derived from the inner core of the growing bud from some palm trees and has a vaguely asparagus or artichoke heart-like taste to it.
Hearts of Palm and Heirloom Tomato Salad
1/2 - 1 can hearts of palm sliced into rounds
1/2 - 1 can hearts of palm sliced into rounds
2-3 cups sliced heirloom tomatoes (or the freshest tomatoes you can find)
1/3 cup Light Feta Cheese, crumbled (I used shredded store-bought)
1/4 - 1/3 cup good quality balsamic vinegar
1/4 cup good quality olive oil
salt to taste
Put hearts of palm and tomatoes on your serving platter. Drizzle over the oil and vinegar and sprinkle with feta and salt.
Yields 4-6 servings
1/3 cup Light Feta Cheese, crumbled (I used shredded store-bought)
1/4 - 1/3 cup good quality balsamic vinegar
1/4 cup good quality olive oil
salt to taste
Put hearts of palm and tomatoes on your serving platter. Drizzle over the oil and vinegar and sprinkle with feta and salt.
Yields 4-6 servings
I had a version of this wonderful salad at a family dinner once, so I was inspired by some beautiful heirloom tomatoes I found at the market and the can of hearts of palm I was saving for just such an experiment. I left the proportions fairly loose in case you like more of one thing and not the other or if you are not as big on vinegar as I am!
No comments:
Post a Comment