Artichokes And Hearts Of Palm Salad With Citrus Vinaigrette Recipes

ARTICHOKE AND HEARTS OF PALM SALAD

Steps:

• Combine all ingredients in a nonreactive large mixing bowl.
• Cover& chill overnight.

ARTICHOKE AND HEARTS OF PALM SALAD

Steps:

• Thinly slice artichoke crosswise on a mandoline. Fill a medium, deep heavy-bottomed saucepan 3 inches high with canola oil. Heat over medium-high heat until it reaches 375 degrees on a deep-fry thermometer. Add half of the artichoke slices and cook until crispy and browned. Transfer to a paper towel-lined plate to drain.
• In a large bowl, mix together hearts of palm, lettuce, parsley, and remaining sliced artichokes; season with salt and pepper. In a small bowl, whisk together olive oil and lemon juice, drizzle over salad; toss to coat. Divide evenly between 2 plates; garnish with crispy artichokes and serve.

ARTICHOKES AND HEARTS OF PALM SALAD WITH CITRUS VINAIGRETTE

Steps:

• To make the vinaigrette: whisk all the ingredients together until emulsified.
• To make the salad: Combine first four ingredients together in a salad bowl with 3/4 cup of the vinaigrette.
• Let marinate for an hour.
• To serve, line the rims of four chilled salad plates with a few pretty romaine leaves.
• In the center of each plate, place 1/2 cup lettuce and top with 1/4 of the marinated vegetable mixture.
• Garnish with cherry tomatoes and drizzle a little of the remaining vinaigrette over the romaine leaves.