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| 2 Dose | (1-lb) hearts of palm; drained |
| 1 x ca. 1/2 Liter | Cherry tomatoes halved |
| 2/3 Tasse | olive oil extra virgin |
| 1/4 Tasse | Sherry wine vinegar |
| 1 | Garlic cloves finely minced |
| 1/2 Teelöffel | salt |
| 1 Teelöffel | Caribe (crushed N. New Mexico hot red chile) |
| 1 | Head boston lettuce |
| 1 | Head red leaf lettuce |
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Place hearts of palm and tomatoes in a medium bowl. Combine oil, vinegar, garlic, salt and caribe; pour over vegetables and stir gently to coat evenly. Let stand at room temperature throughout the day, stirring often and spooning dressing over vegetables. About 2 hours before serving, cover and refrigerate. To serve, arrange Boston and leaf lettuce leaves around edge of a large platter. Place hearts of palm spoke-fashion around edge; place tomatoes in center. Drizzle all with dressing and serve. Makes about 10 servings.
From the <Hotter Than Hell!>, by Jane Butel, Isbn 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's Mm Recipe Archive,
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