This salad is a popular appetizer throughout South America, particularly in their country clubs, and especially in Brazil. Either way, it's a wonderful dish for a very special dinner, and easily doubled.
Serves: 2
Prep. Time: 10 minutes
1 can (14 oz.) hearts of palm, drained -- cut in 1" pieces
1 head bibb lettuce
1/4 cup mayonnaise
2 1/2 tablespoons ketchup
1 tablespoon fresh lime or lemon juice
2 fresh basil leaves -- slivered
2 teaspoons minced chives
2 sprigs parsley
Arrange pieces of hearts of palm on salad plates lined with lettuce. In a small bowl, combine mayonnaise, ketchup, lime or lemon juice, basil and chives; blend well. Spoon sauce over hearts of palm; garnish with parsley.

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Copyright 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved