Don Diego Ensalada De Palmitos Con Tomates Y Cebolla

Summary

Ingredients

• 4 beefsteak tomatoes, thinly sliced
• 1 onion (s), cut into thin rings / half rings
• 1 can palm hearts, (Palmitos / Heart Palm)

For the dressing:

• 1 lime (s), the juice
• 2 teaspoons Dijon mustard
• 4 tablespoon olive oil
• salt and pepper

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Instructions

1. Costa Rica is one of the largest producers of palmitos in the world and one of the few countries that have found an ecologically acceptable form of cultivation. Palmitos or palm hearts or palm of hearts are preserved in brine and offered as canned goods. In Costa Rica itself, palm hearts are also available fresh. Due to their nutty taste and their shape and color, they are suitable as part of fresh salads in terms of appearance and taste.
2. Cut the tomatoes into slices and arrange on plates. Spread the onion rings over the tomatoes. Put the canned palm hearts in a sieve and rinse thoroughly. Cut into 1 cm pieces and also distribute on the plates.
3. Mix the juice of the lime with the Dijon mustard, salt and pepper, add the olive oil and whisk to form an emulsion. Pour over the salad and serve.