Romaine, Palm and Artichoke Salad

Total Time
Prep 10 mins
Cook 0 mins

Ingredients Nutrition


  1. Place romaine on a platter and toss with parsley tops.
  2. Wrap hearts of palm in prosciutto and cut into bite size pieces on an angle.
  3. Arrange prosciutto wrapped palm sections and quartered artichoke hearts over romaine greens.
  4. Shred cheese with a vegetable peeler into short ribbons.
  5. Drizzle the salad with balsamic vinegar and oil.
  6. Season with salt and pepper.
Most Helpful

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 Fig and Crispy Prosciutto Salad), I can't go back to prosciutto crudo. We love lots of veggies, and these salads were huge even for us!

Maito February 22, 2013

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.

JackieOhNo! October 29, 2012