Hearts of Palm with Capers
1 teaspoon Dijon mustard
2 tablespoons vinegar, red-wine
6 tablespoons olive oil
1 teaspoon garlic, chopped
or 1 tablespoon capers, drained
and 1 14 oz. can hearts of palm, chilled
8 flat anchovy fillets
If you’ve never eaten heart of palm, this recipe will make you a believer. It makes a terrific side or appetizer.
Combine mustard, salt,pepper, vinegar in a mixing bowl. Using a
wire whisk, slowly add oil, beating vigorously. Add garlic and capers.
Drain hearts-of-palm. Cut each lengthwise in half. Arrange hearts-
of-palm neatly on 4 chilled plates. Garnish with flat anchovy fillets.
Stir sauce and spoon over.