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Heart Y Salad Hearts Of Romaine, Palm, And Artichoke

fast.cook's picture
Ingredients
  Romaine lettuce heart 1 , shredded
  Fresh flat leaf parsley leaves 1 Cup (16 tbs) (Half A Bundle)
  Canned hearts of palm 14 Ounce, drained (1 Can)
  Prosciutto di parma 1⁄4 Pound
  Canned artichoke hearts in water 15 Ounce, quartered, drained (1 Can)
  Pecorino cheese/Romano / asiago cheese 1⁄4 Pound
  Balsamic vinegar 1 Teaspoon (For Drizzling)
  Extra-virgin olive oil 1 Teaspoon (For Drizzling)
  Salt To Taste
  Freshly ground black pepper To Taste
Directions

MAKING
1. On a platter place romaine and toss with parsley.
2. In prosciutto wrap hearts of palm and cut into bite-size pieces on an angle.
3. Over the romaine greens arrange palm and artichoke hearts.
4. To garnish using a vegetable peeler, shave cheese into short ribbons over the salad plate.

SERVING
5. Drizzle with vinegar and oil, season with salt and pepper and serve.

Recipe Summary

Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Artichoke
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes
Servings: 
4

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