Hearts of Palm and Artichoke Salad with Parmesan
Ingredients
| 1lb canned hearts of palm | ||
| 1 small jar of artichoke hearts, drained | ||
| 1 head Romaine lettuce hearts, torn | ||
| 1 tomato, sliced | ||
| 1/2 cup pitted black olives, halved | ||
| 1/3 cup fresh shaved Parmesan cheese | ||
| 1 tbs shallots minced | ||
| 1 tsp whole grain mustard | ||
| 1 garlic clove, minced | ||
| 3/4 extra virgin olive oil | ||
| 3 tbs red wine vinegar | ||
| Kosher salt and fresh cracked black pepper to taste |
What could be better than artichokes and hearts of palm, Parmesan cheese in a tangy vinaigrette.
- In a large salad bowl add the shallots, mustard, garlic and red wine vinegar. Mix well
- Slowly drizzle the olive oil, while continuously whisking until an emulsion forms.
- Add the salad ingredients and mix well with the dressing.
- Top with shave Parmesan.
- Serve immediately.
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