Heart-Y Salad: Hearts Of Romaine, Palm, And Artichoke Recipe - Cooking Index
Heart-Y Salad: Hearts Of Romaine, Palm, And Artichoke Recipe - Cooking Index
| 1 | Romaine lettuce heart - shredded | |
| 1 cup | 40g / 1.4oz | Picked flat-leaf parsley leaves |
| = (pick the greens of half a bundle from | ||
| Produce department) | ||
| 1 | Hearts of palm - (14 oz) - drained | |
| 1/4 lb | 113g / 4oz | Prosciutto |
| 1 | Quartered artichoke hearts in water - drained | |
| 1/4 lb | 113g / 4oz | Wedge pecorino Romano or Asiago |
| Balsamic vinegar - for drizzling | ||
| Extra-virgin olive oil - for drizzling | ||
| Coarse salt - to taste | ||
| Freshly-ground black pepper - to taste |
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.
This recipe yields 4 servings.
Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1B15) - from the TV FOOD NETWORK
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.