Ingredients Jump to Instructions ↓

  1. 1 Romaine lettuce heart - shredded

  2. 1 cup 40g / 1.4oz Picked flat-leaf parsley leaves

  3. 1 Hearts of palm - (14 oz) - drained

  4. 1/4 lb 113g / 4oz Prosciutto

  5. 1 Quartered artichoke hearts in water - drained

  6. 1/4 lb 113g / 4oz Wedge pecorino Romano or Asiago Balsamic vinegar - for drizzling Extra-virgin olive oil - for drizzling Coarse salt - to taste Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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. This recipe yields 4 servings.


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