Hearts of palm are the edible inner part of the stem of certain palm trees. The smooth white stalks, which are canned, have a flavor similar to artichokes. This is Eric Bogardus's version of a salad he ate last summer in Costa Rica.
|1/4||cup sour cream|
|Juice of 1 lemon (2 to 3 tablespoons)|
|1||shallot, finely chopped|
|1||clove garlic, finely chopped|
|1/4||teaspoon kosher salt|
|Pepper, to taste|
2. Cover and refrigerate until serving.
|2||hearts of romaine lettuce, cut crosswise into 1-inch-thick strips|
|6||hearts of palm, sliced into 1/4-inch-thick rounds|
|1/4||red onion, thinly sliced|
|1/2||cup pitted Kalamata olives|
|2||ripe avocados, halved, pitted and thinly sliced|
|Salt and pepper, to taste|
2. Sprinkle the salad with salt and pepper. Drizzle with the buttermilk dressing. Adapted from Citrio Catering & Provisions Co.