Ensalada Palmito Recipe (heart of palm salad)

Read the story of our introduction to Costa Rica and authentic typico ensalada palmito. The first day of our honeymoon, and the beginning of some of the best friendships we’ve had the privilege to enjoy over the past twenty two years.

Harvesting Palmitos
Harvesting Palmitos

Ensalada Palmito Recipe (heart of palm salad)

½ of a palm tree heart (or two 14 oz cans of hearts of palm)
lettuce leaves
juice of 1 fresh lime
salt
fresh ground black pepper

optional
1 large vine ripened tomato, chopped
1 red or yellow sweet pepper, chopped
1 recipe mayonnaise (see below)

Palmitos - the heart of young pejibaye palms
Palmitos – the heart of young pejibaye palms

Cut the heart of palm into small bite sized pieces and pile on lettuce lined plates. Sparingly, squeeze lime juice through a strainer to catch the pulp and seeds. Add a tiny dash of salt and fresh pepper.

The optional ingredients can be added together or individually. Mayonnaise can be substituted for the lime, salt, and pepper as is common in restaurants.

Never fails blender Mayonnaise

Most Ticos buy their mayo just like everyone else but the fresh taste of the version below adds a personal touch

1 egg
¼ teaspoon (1 ml) cayenne pepper
1 teaspoon (5 ml) dry mustard
1 teaspoon (5 ml) salt
1 teaspoon (5 ml) sugar
3 Tablespoons (45 ml) fresh squeezed lemon juice
1 cup (240 ml) vegetable oil

Place the egg, pepper, salt, mustard, sugar and half of the oil in the blender. Start on high and run until smoothly mixed. With the blender running, slowly add the lemon juice and remainder of the oil. Make sure that as the Mayonnaise thickens it stays down in contact with the blender blades.