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RECIPE # 4601 TWO HEARTS SALAD February 10, 2011

RECIPE # 4601 TWO HEARTS SALAD February 10, 2011

CREATED Feb 10, 2011

JIM HAGY / CHEF'S MARKET CAFE & TAKE AWAY in GOODLETTSVILLE

Two Hearts Salad

  • fresh lemon juice from one lemon
  • 2 1/2 teaspoons Dijon mustard
  • 1 teaspoon of honey
  • 1 large garlic clove, minced
  • 6 tablespoons olive oil
  • 1 14-ounce can hearts of palm, drained, sliced into rounds
  • 1 14-ounce jar artichoke hearts, drained, quartered 
  • 1 head butter lettuce or romaine
  • Grape tomatoes, halved  Garnish

Combine lemon juice, mustard, honey and garlic in medium bowl. Gradually whisk in olive oil. Season dressing to taste with salt and pepper. Add hearts of palm and artichoke hearts. Let marinate at room temperature at least 20 minutes and up to 4 hours, tossing occasionally. Line plates with lettuce leaves. Using slotted spoon, divide hearts of palm and artichoke hearts among plates. Garnish with tomatoes. Spoon remaining dressing over and serve.