Salade de Cœur de Palmiste
The heart of the palm is used to make this salad. This uncommon component is derived from the inner trunk of palm palms that are at least seven years old. Its tender heart is thinly sliced and mixed with smoked salmon or marlin before being topped with a tasty sauce. The heart of palm has a modest flavor, but it provides a beautiful crisp texture and a lot of freshness to the salad. Because it is so adaptable, the heart of the palm is used in a broad range of cuisines to complement various meats. Palm's heart is highly costly since an entire palm tree is chopped down to acquire the heart, which requires a lot of labor. On the other hand, Salade de Cœur de Palmiste is a real traditional Mauritian cuisine that you must taste!
Ingredients:
- 3 hearts of palm, 600ml of milk and water, Lemon juice (2 medium lemons),2 tablespoons of white vinegar,4 tablespoons of olive oil, Salt and pepper to taste
Instructions:
- Remove the tender part of the hearts of the palm and cut them into thin slices. Immediately place them in the milk and water mixture to prevent them from browning. Put aside.
- In a large bowl, combine the lemon juice, vinegar, and vegetable oil.
- When ready to serve, remove the heart of the palm from the milk and water and pat dry on paper towels. Add to the lemon juice mixture, season with salt and pepper and mix well. Eat immediately.
