Hearts of Palm and Artichoke Salad with Parmesan


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.





15 min


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