3 hearts of palm
Juice from two (2) lemons (medium)
2 tablespoons white vinegar
4 tablespoons vegetable oil
Salt and pepper to taste
METHOD
Step One
• Remove the inner tender part of the palm heart. The less tender outer parts can be used to make archers
Step Two
• Slice crosswise the tender part of the palm into thin slices
• Immediately immerse into a mixture of half water and milk to prevent the palm heart slices from browning
Step Three
• In a large mixing serving bowl, mix well together the lemon juice, vinegar and vegetable oil
Step Four
• 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
Step Five
• Eat immediately when the palm heart slices are still crisp
Note: It is recommended that the sliced onions are not added to the salad to preserve the delicate flavour of the palm heart.