Hearts of Palm Salad
Hearts of palm served on a bed of torn romaine lettuce and drizzled with a mirepoix of veggies vinaigrette.
1 cup olive oil
1/2 cup white wine vinegar
1/2 cup finely chopped carrot
1/2 cup finely chopped celery
1/4 cup finely chopped red onion
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped dill pickle
6 ripe olives, finely chopped
2 garlic cloves, finely chopped
1 teaspoon capers
Salt and freshly ground pepper to taste
1 (16-ounce) can hearts of palm, drained and cut into 1/2-inch pieces
6 cups torn romaine lettuce
- Combine first ten ingredients, season with salt and pepper; chill at least 8 hours.
- To serve, arrange hearts of palm on bed of lettuce on individual salad plates; top with dressing. Serve immediately.
Makes 6 servings.