1 head of live organic Boston Bibb lettuce, portioned into cups
2 cans of Golden Farms Hearts of Pam, poached, (see poaching directions below)
1 ripe avocado, peeled and pitted and diced
12 cherry tomatoes, halved
2 cups Vegenaise
1 cup ketchup
1 tablespoon smooth Dijon mustard
½ cup chopped kosher dill pickles
2 teaspoon Tabasco
Salt and pepper to taste
12 cups water
½ cup sugar
½ cup Old Bay seasoning
1 sheet of kombu (edible kelp)
To Poach and Shred the Fresh Hearts of Palm
Combine all the poaching liquid ingredients in a large pot and bring to a simmer
Add fresh hearts of palm and poach them for 15 minutes
Remove the poached hearts of palm from pot
Using two forks, fork apart the poached hearts apart and shed them into a crablike texture.
Place in a covered bowl or container and chill for 45 minutes before making the salad.
To Prepare the Dressing
Combine all dressing ingredients in a bowl and mix together well.
To Prepare the Salad
Dress the shredded hearts of palm with the dressing and mix together well without mushing up the hearts too much.
Place Boston Bibb lettuce cups on plates and top with the Louie Style Heart of Palm.
Top with avocado, tomatoes, a little cracked fresh black pepper and a touch of sea salt.