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.


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