Two-hearts salad
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Fresh lemon juice |
| 2½ | teaspoon | Dijon mustard |
| 1 | large | Garlic clove; minced |
| 6 | tablespoons | Olive oil |
| 1 | can | Hearts of palm; drained, sliced |
| ; into rounds | ||
| ; (14-ounce) | ||
| 1 | can | Artichoke hearts; drained, quartered |
| ; (14-ounce) | ||
| 1 | Head butter lettuce | |
| 12 | Cherry tomatoes; halved | |
Directions
Combine lemon juice, mustard 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 6 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.
Serves 6.
Bon Appetit December 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.