TWO HEARTS SALAD (artichoke hearts and hearts of palm salad, for 6)
A Valentine’s Day special….
2 tablespoons fresh lemon juice
2-1/2 teaspoons Dijon mustard
1 large garlic clove, minced
6 tablespoons olive oil
one 14 ounce can hearts of palm, drained, sliced into rounds
one 14 ounce can artichoke hearts, drained, quartered
1 head butter lettuce
12 cherry tomatoes, halved
12 pitted black olives, slivered
½ small red onion, thinly sliced
3 tablespoons parsley, finely chopped
- Combine lemon juice, mustard and garlic in medium bowl. Gradually whisk in olive oil. 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 a slotted spoon, divide hearts of palm and artichoke hearts among the plates. Garnish with tomatoes, olives, red onion and parsley.
adapted from Bon Appetit Magazine, December, 1994