I'd never had hearts of palm, but my friend Natasha had been particularly exuberant about her love for them just before I saw this vegan recipe featuring them in the paper years ago. The Commercial Appeal credited the The Sugar Mill Caribbean Cookbook by Jinx and Jefferson Morgan, but when Scott and I finally got around to trying this recipe last night it tasted more Mediterranean than Caribbean. Either way it was guh-ood. I think this would be a popular appetizer. We literally ate it standing at the counter, leaning over the cutting board, glasses of chilled white wine on hand. Hope you love it as much as we did!
1/2 c. coarsley chopped Kalamata olives
3 coarsely chopped tomatoes
3 chopped green onions, white and green parts
1 - 2 jalapeno peppers, minced
1/4 c. extra virgin olive oil
salt and pepper, to taste
18 canned hearts of palm, cut in half vertically
In a bowl, mix all ingredients except the hearts of plam and lettuce. Arrange the lettuce on 6 salad plates, place hearts of palm in a fan shape in the center of the lettuce. Mound the vegetables at the base of each fant and serve. Serves 6.
NOTE: We did not do this fancy presentation. We just broke off pieces of warm pita bread, topped with a leaf of lettuce, then mounded on the vegetables. This would work on toasted bread or crackers or whatever you like. It was really delicious!