Delicately flavoured palm hearts in a mildly spiced mayonnaise sauce, Palm Heart Cocktail makes the ideal first course for lunch or dinner party, on its own or with Melba Toast and butter and lemon wedges.
4 medium-sized flat lettuce leaves, washed, shaken dry and shredded
14 oz. canned palm hearts, drained and cut into
½ inch slices
1 tablespoon fresh lemon juice
5 fl. oz. mayonnaise
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon mild curry powder
2 tablespoons double cream, whipped until thick but not stiff
1 teaspoon Worcestershire sauce
½ teaspoon Tabasco sauce
1 teaspoons tomato ketchup
1 teaspoon cayenne pepper
Line the bottom of 4 individual serving glasses with equal amounts of the shredded lettuce. Divide the palm heart slices equally among the glasses and sprinkle them with the lemon juice. Set aside.
To make the dressing, in a small mixing bowl combine the mayonnaise, salt, pepper, curry powder, cream, Worcestershire sauce, Tabasco sauce and tomato
A delightful luncheon dish, Palm Heart Salad may be made with fresh pineapple when they are available. ketchup. Beat well until the dressing is smooth and evenly coloured.
Spoon equal amounts of the dressing over the palm hearts to cover them com-pletely. Sprinkle over the cayenne pepper and serve immediately.