Artichokes and Hearts of Palm Salad With Citrus Vinaigrette

“An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Andre Poirot of Begue's, featured in The Louisiana New Garde television series. Cooking time is marinating time.”
READY IN:
1hr 15mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. To make the vinaigrette: whisk all the ingredients together until emulsified.
  2. To make the salad: Combine first four ingredients together in a salad bowl with 3/4 cup of the vinaigrette.
  3. Let marinate for an hour.
  4. To serve, line the rims of four chilled salad plates with a few pretty romaine leaves.
  5. In the center of each plate, place 1/2 cup lettuce and top with 1/4 of the marinated vegetable mixture.
  6. Garnish with cherry tomatoes and drizzle a little of the remaining vinaigrette over the romaine leaves.

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