Hearts-Of-Palm Salad

• 1/2 pound fresh hearts of palm, trimmed weight, or 1 can hearts of palm, drained and rinsed, 8 ounces drained weight
• 3 tablespoons dry white wine
• 1 tablespoon thinly sliced scallion greens

1. Shred the hearts of palm by cutting them lengthwise in very thin strips.
2. Toss with the white wine and scallion greens.
3. Marinate 30 minutes before serving.
4. Final presentation: On a large, colorful, round platter, arrange the papaya salad on one side in a semicircle.
5. Arrange the hearts-of-palm salad on the other side.
6. Mound the okra salad in the center.
7. Serve with grilled fish or seafood, or alone, as a first course.

palm, white wine, scallion greens

Taken from cooking.nytimes.com/recipes/2684 (may not work)