"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
1 (14 ounce) can hearts of palm, drained & rinsed. 2 medium tomatoes, seeded & chopped 3 cloves garlic, finely chopped 2 green onions, chopped (use white & green parts) 2 tablespoons extra virgin olive oil salt and pepper (Use fresh cracked pepper) 2 ounces Parmesan cheese, freshly shaved 2 tablespoons fresh basil, chopped
1. Cut the hearts of palm into 1/2" wide pieces Combine all but the Parmesan in a large bowl. 2. Toss and allow to sit at room temperature for 30 minutes allowing the flavors to blend. Serve with shavings of Parmesan on top of the salad.
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