Romaine, Palm and Artichoke Salad
- Reviews 2
Ready In: 10 mins
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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