Ingredients

28 oz hearts of palm, rinse and drain well

2 garlic clove, finely minced

1/4 cup lime juice

1 tbsp white wine vinegar

1 tsp Dijon mustard

1/2 tsp sea salt

1/4 tsp ground black pepper

1 tbsp parsley, chopped fine (1 tsp if using dried parsley)

2 tbsp sun dried tomatoes, chopped fine (optional)

3/4 cup extra virgin olive oil

Directions

1.  Cut the hearts of palm into 1/2-inch thick slices.  Leave them in the strainer while you prepare the rest of the ingredients so that they drain well and are dry before mixing into the marinade.

2.  Whisk together the lime juice, vinegar, mustard, salt, pepper, parsley, and sun dried tomatoes.

3.  Slowly drizzle in the olive oil while whisking continuously.  Continue until the marinade looks creamy and uniform.  Taste the marinade and adjust the salt and pepper as needed.

4.  Gently toss in the sliced hearts of palm.  Transfer to a glass jar and store in the fridge.  I typically let them sit at least overnight, and keep them up to 10 days in the fridge.