Loading Video...

Heart-y Salad: Hearts of Romaine, Palm, and Artichoke

  • Level: Easy
  • Total: 10 min
  • Prep: 10 min
  • Yield: 4 servings
Save Recipe

Ingredients

1 heart romaine lettuce, shredded

1 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

  1. Place romaine on a platter and toss with parsley 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 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.

Hearts of Romaine, Palm and Artichoke with Citrus Dijon Dressing

Avocado, Artichoke Hearts and Heart of Palm Salad served in Lettuce Wraps

Artichoke Toasts

Artichoke and Pancetta Fettuccine

Grilled Castroville Artichoke Tarragon Remoulade

Pasta with Radicchio, Bacon, and Spinach/Steamed Artichokes

Prosciutto Chips Topped with Fried Artichoke Hearts

Grilled Baby Artichoke, Gigante Beans and Feta Salad