"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Basil Tomato Salad with Hearts of Palm Recipe

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This recipe for Basil Tomato Salad with Hearts of Palm, by , is from Our Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Becky Jordan
Added: Wednesday, August 8, 2007


2 tablespoons plus 1 cup extra virgin olive oil
1/2 cup red wine vinegar
2 tablespoons Dijon mustard
1 teaspoon salt
1 teaspoon freshly ground pepper
2 cloves garlic, minced
5 heads red leaf lettuce, torn
8 large tomatoes, cut into wedges
4 cans (14 ounces each) hearts of palm, drained and cut into rounds
18 fresh basil leaves, chopped
8 ounces Roquefort cheese, crumbled (2 cups)

Combine 2 tablespoons olive oil, vinegar, mustard, salt, pepper, and garlic in a small bowl. Whisk in remaining 1 cup olive oil in a thin stream, Set aside.

Combine lettuce, tomatoes, hearts of palms, and basil in a salad bowl. Pour dressing over salad and toss. Sprinkle with Roquefort and serve.

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