1 rating

Sardi's Hearts of Palm Salad Recipe


Hearts of Palm Salad

Hearts of palm were once a high-end delicacy popular in the early 1900s at some of Florida's more luxurious hotel restaurants. During the Great Depression, however, widespread consumption threatened to wipe out the state's palmetto trees from which hearts of palm are harvested.

Today, palmettos are grown as a cash crop and the hearts harvested when the trees reach a height of five feet. Only in Florida can you find fresh hearts of palm; elsewhere, they are sold canned and packed in water.

Click here to see A 'Mad Men'-Inspired Meal.


For the dressing

  • 1/2 dill pickle, chopped finely
  • 1 tablespoon onion, chopped finely
  • 1 teaspoon capers, chopped finely
  • 1 tablespoon parsley, chopped finely
  • 1 tablespoon pimiento, chopped finely
  • 1 teaspoon egg white, hard-boiled and chopped finely
  • 1 teaspoon salt
  • 1/4 cup olive oil
  • 1/4 cup white vinegar

For the salad

  • 6 lettuce leaves
  • 6 whole pieces canned hearts of palm, drained
  • 6 thin slices pimiento
  • 6 sprigs watercress
  • 4 tablespoons vinaigrette dressing


For the dressing

Place the first 6 ingredients in a small bowl. Sprinkle with the salt and add the olive oil. Stir thoroughly while adding the vinegar. Keep in the refrigerator. Always stir before using.

For the salad

Place the lettuce flat on a dish. Arrange the hearts of palm in a row. Arrange the pimiento across the lettuce and decorate at the side with watercress. Serve with vinaigrette dressing.