Recipe - Rio Party Salad

2 cn (1lb) hearts of palm;
drained
1 pt Cherry tomatoes; halved
2/3 cup Extravirgin olive oil
One fourth cup Sherry wine vinegar
1 Clove garlic; finely minced
One half teaspoon Salt
1 teaspoon Caribe (crushed N. New
Mexico hot red chile)
1 Head boston lettuce
1 Head red leaf lettuce

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 spokefashion 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 0895866463
(0895865424 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.