Two Hearts Salad | |
| 2 Tbl | fresh lemon juice |
| 2 1/2 tsp | Dijon mustard |
| 1 large | garlic clove, minced |
| 6 Tbl | olive oil |
| 1 14-oz can | hearts of palm, drained, sliced into rounds |
| 1 14-oz can | artichoke hearts, drained, quartered |
| 1 head | butter lettuce |
| 12 | cherry tomatoes, halved |
|
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. Recipe courtesy of Epicurious.com http://www.epicurious.com/ | |