Hearts of palm served on a bed of torn romaine lettuce and drizzled with a 'mirepoix' of veggies vinaigrette.

Hearts of Palm Salad

1 cup olive oil

1/2 cup white wine vinegar

1/2 cup finely chopped carrot

1/2 cup finely chopped celery

1/4 cup finely chopped red onion

1/4 cup finely chopped red bell pepper

1/4 cup finely chopped dill pickle

6 ripe olives, finely chopped

2 garlic cloves, finely chopped

1 teaspoon capers

Salt and freshly ground pepper to taste

1 (16-ounce) can hearts of palm, drained and cut into 1/2-inch pieces

6 cups torn romaine lettuce

1. Combine first ten ingredients, season with salt and pepper; chill at least 8 hours.
2. To serve, arrange hearts of palm on bed of lettuce on individual salad plates; top with dressing. Serve immediately.

Makes 6 servings.