Palm heart and tomato salad

AT A GLANCE

  • Serves 8 people

  • 80 ml (1/3 cup) extra-virgin olive oil
  • 2 tbsp white wine vinegar
  • 2 400gm cans palm hearts, drained and cut into 4cm slices (see note)
  • 220 gm (about 10) vine-ripened baby Roma tomatoes, halved
  • ½ white onion, thinly sliced
  • 8 butter lettuce leaves, to serve
01   Combine oil and vinegar in a bowl and whisk to combine. Season with sea salt and freshly ground black pepper and set aside.
02   Place palm hearts, tomato and onion in a bowl, pour dressing over and toss to combine. Divide mixture between lettuce leaves and place on a serving platter.
Note Palm hearts are available from Asian grocery stores and The Essential Ingredient.

Recipe:

ANDY HARRIS

Photography:

CHRIS CHEN

Styling:

ANDY HARRIS AND VANESSA AUSTIN

View Full Site