Years ago, we found ourselves in Las Vegas, stopping there on our way to the north rim of the Grand Canyon. Vegas has never been a travel destination for us in itself. We've been there for conferences, or to meet people while on our way to some other place. The interesting thing about Las Vegas is that it's a great food town. Almost every serious meal we've had there was superb. I never associated Las Vegas with great food because when my parents started traveling to Vegas for vacations in the 70s, they would always talk about getting a steak dinner for 99 cents, or breakfast for free. I thought to myself: "How good can this food be if they're giving it away?"
However, we found ourselves at The Grotto restaurant in the Golden Nugget hotel, and the house salad featured one of our all-time favorite salad ingredients: Hearts of Palm. At the time, we'd been serving hearts of palm as an appetizer with a spicy mustard vinaigrette, but never as the main ingredient in a salad. The Grotto salad included red bell peppers, scallions, and tomato, tossed with olive oil and balsamic vinegar. It was brilliant. Since that experience, we are firmly committed to adding hearts of palm to almost every salad we make, and it is the main ingredient in many of our Sunday salads.
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