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Recipe courtesy of Rachael Ray

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

  • Level: Easy
  • Yield: 4 servings
  • Nutritional Analysis
    Per Serving
    Serving Size
    1 of 4 servings
    Calories
    250
    Total Fat
    15
    Saturated Fat
    6
    Carbohydrates
    10
    Dietary Fiber
    5
    Sugar
    1
    Protein
    21
    Cholesterol
    49
    Sodium
    1642
  • Total: 10 min
  • Prep: 10 min
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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

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Watch how to make this recipe.
  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.
Show: 30 Minute Meals
Episodes: A Dozen Roses and A Dozen Roses

Categories:

Salad Recipes Lettuce Recipes Artichoke Gluten Free

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12 Reviews
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Marilyn L.

I have made this for several dinner parties and it always gets the "wow" factor! I use a large square plate and just layer everything on top; I also cut back a little on the parsley and add more chopped romaine lettuce. The prosciutto wrapped hearts of palm are so pretty and unusual when scattered over the top. The cheese ribbons on top set it off. I just dress it with a little olive oil and balsamic vinegar, salt and pepper. Very delicious! My guests are always commenting on how beautiful it looks as I present it to the table and then take it back into the kitchen to serve in individual salad bowls. This is one of my favorite salads as it can all be made ahead, covered and refrigerated until time to unwrap, dress, present and serve.

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