Remove the inner tender part of the palm heart. The less tender outer parts can be used to make achards.
Slice crosswise the tender heart of palm into thin slices.
Immediately immerse into a mixture of half water and half milk to prevent the palm heart slices from browning. In a large serving bowl, mix well together the lemon juice, vinegar and vegetable oil. To serve, remove the quantity of sliced palm heart required. Pat dry with kitchen paper and incorporate with the lemon juice, vinegar and vegetable oil mixture. Add salt and pepper to taste.