Ingredients:
3 garlic cloves
1 (28 ounce) cans hearts of palm or 2 (14 ounce) cans hearts of palm, drained
1/3 cup extra virgin olive oil ( plus or minus, see description)
1 large vine-ripened tomatoes, seeded and diced
1/2 cup scallions, finely chopped ( whites of the scallion)
1 dash salt (optional)
mixed greens (optional)
Directions:
Using a food processor, puree the garlic into a paste. Add hearts of palm and process to a course puree. With the machine on, add oil in a thin stream until mixture is a velvety puree.
Transfer the puree to a serving bowl and stir in tomatoes and scallions. Adjust salt if needed.
Let sit at room temperature and serve within an hour. If topping salad greens chill mixture in refrigerator.
Servings: 4
Time preparation: 10 min.
Time total: 10 min.