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Ingredients
- 1/2 pound fresh hearts of palm, trimmed weight, or 1 can hearts of palm, drained and rinsed, 8 ounces drained weight
- 3 tablespoons dry white wine
- 1 tablespoon thinly sliced scallion greens
Method
- Shred the hearts of palm by cutting them lengthwise in very thin strips.
- Toss with the white wine and scallion greens.
- Marinate 30 minutes before serving.
- Final presentation: On a large, colorful, round platter, arrange the papaya salad on one side in a semicircle.
- Arrange the hearts-of-palm salad on the other side.
- Mound the okra salad in the center.
- Serve with grilled fish or seafood, or alone, as a first course.
