A left over chicken or the ready roasted from from your butcher is perfect for this summer salad
Heart of palm, also called palm heart, chonta, palm cabbage or swamp cabbage, is a vegetable harvested from the inner core and growing bud of certain palm trees Heart of palm may be eaten on its own, and often it is eaten in a salad.
The main variety that has been domesticated is the botanical species Bactris gasipaes, known in Ecuador as chontaduro, in Costa Rica as palmito, and in English as the peach palm. Since harvesting is still a labor-intensive task, palm hearts are regarded as a delicacy.
Mix up your dressing and assemble your salad for a light summer meal!
Recipe for 3
Roasted meat of half a chicken, cooled, without the bones
2 cups of cherry tomatoes, cut in quarters
3 stems of palm heart, cut in slices
6 cooked quail eggs, peeled and cut in halves
1 medium size young onion, white and the green, chopped
Chives and parsley, chopped
Dressing:
3 tbsp thick balsamic vinegar
5 tbsp good olive oil
2 tbsp honey mustard
1 tbsp maple sirup
Maldon rock salt
Fresh pepper
