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- Prep Time:
- 10 min
- Inactive Prep Time:
- 0 min
- Cook Time:
- 0 min
- Level:
- Easy
- Serves:
- 4 servings
Ingredients
1 heart romaine lettuce, shredded1 cup picked flat-leaf parsley leaves (pick the greens of half a bundle from produce
department)
1 (14-ounce) can, hearts of palm, drained
1/4 pound prosciutto
1 can quartered artichoke hearts in water, drained
1/4 pound wedge pecorino Romano or Asiago
Balsamic vinegar and extra-virgin olive oil, for drizzling
Salt and pepper
Directions
Place romaine on a platter and toss withparsley tops. Wrap hearts of palm in prosciutto and cut into bite size pieces on an angle.
Arrange prosciutto wrapped palm sections and quartered artichoke hearts over romaine
Copyright 2008 Television Food Network G.P., All Rights Reserved
greens. Shred cheese with a vegetable peeler into short ribbons, working over the salad plate. Drizzle the salad with balsamic vinegar and oil; season with salt and pepper.
Copyright 2008 Television Food Network G.P., All Rights Reserved
Printed from FoodNetwork.com on 09/29/2008
© 2008 Scripps Networks, LLC. All Rights Reserved