Best Hearts Of Romaine Palm And Artichoke With Citrus Dijon Dressing Recipes

Heart-y Salad: Hearts of Romaine, Palm, and Artichoke image

Provided by Rachael Ray : Food Network

Time 10m

Yield 4 servings

Number Of Ingredients 8

1 heart romaine lettuce, shredded
1 cup picked flat-leaf parsley leaves (pick the greens of half a bundle from produce department)
1 (14-ounce) can, hearts of palm, drained
1/4 pound prosciutto
1 can quartered artichoke hearts in water, drained
1/4 pound wedge pecorino Romano or Asiago
Balsamic vinegar and extra-virgin olive oil, for drizzling
Salt and pepper

Steps:

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, working over the salad plate. Drizzle the salad with balsamic vinegar and oil; season with salt and pepper.

Hearts of Romaine With Blue Cheese Dijon Dressing image

Provided by Danny Beason

Categories Greens

Time 10m

Yield 2 serving(s)

Number Of Ingredients 7

1 tablespoon cider vinegar
1 teaspoon Dijon mustard
1/4 cup hazelnut oil or 1/4 cup olive oil
2 ounces blue cheese, crumbled
1 tablespoon drained capers
1 tablespoon pecans
1/2 head romaine lettuce, trimmed,quartered lengthwise

Steps: