Romaine, Palm and Artichoke Salad
photo by JackieOhNo!
- Ready In:
- 10mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 1 heart romaine lettuce, shredded
- 1 cup picked flat leaf parsley
- 1 (14 ounce) can hearts of palm, drained
- 1⁄4 lb prosciutto
- 1 can quartered water-packed artichoke hearts, drained
- 1⁄4 lb wedge pecorino romano cheese or 1/4 lb asiago cheese
- balsamic vinegar
- extra virgin olive oil
- salt and pepper
directions
- 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.
- Drizzle the salad with balsamic vinegar and oil.
- Season with salt and pepper.
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Reviews
-
Great ingredients in this salad, the heart of palm and cheese ribbons especially go well. The one thing I did do differently is oven crisp the prosciutto, once I discovered this method (as in Recipe #319957), I can't go back to prosciutto crudo. We love lots of veggies, and these salads were huge even for us! -
What a delicious surprise! The prosciutto-wrapped hearts of palm was pure genius, and I could have eaten just that on its own! The parsley actually lifted the flavor of the romaine and the asiago that I used worked perfectly with the prosciutto. I will definitely make this again! Thanks for sharing. Made for Fall PAC 2012.
RECIPE SUBMITTED BY
sidMILB
Burbank, CA
I'm from Oklahoma (Sooner born/Sooner bred); I've lived in the Southeastern-most corner of Tennessee, the FM 1960 area of Houston, in San Diego for eight years, and I now live in Burbank. I have a DBF and a DBC (dear blind cat) named Floyd. I wish I had never found this site, because I can't develop a standard repertoire of meals since I'm always browsing for and finding new recipes. It's a good problem.
