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.