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Source: Stop and Smell the Rosemary

Basil Tomato Salad with Hearts of Palm
Hearts of Palm go great in salad.
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Serves: 20
Prep Time: 10 minutes
Cook Time: 0 minutes
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2 tablespoons plus 1 cup extra virgin olive oil
1/2 cup red wine vinegar
2 tablespoons Dijon mustard, or Creole mustard
1 teaspoon salt
1 teaspoon freshly ground pepper
2 cloves garlic, minced
5 heads red leaf lettuce, torn
8 large tomatoes, cut into wedges
4 cans (14 ounces each) hearts of palm, drained and cut into rounds
18 fresh basil leaves, chopped
8 ounces Roquefort cheese, crumbled (2 cups)

Combine 2 tablespoons olive oil, vinegar, mustard, salt, pepper, and garlic in a small bowl. Whisk in remaining 1 cup olive oil in a thin stream. Set aside.

Combine lettuce, tomatoes, hearts of palm, and basil in a salad bowl. Pour dressing over salad and toss. Sprinkle with Roquefort and serve.

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