Romaine Hearts Salad La Palma
Disks of hearts of palm in a tangy vinaigrette give this salad a slightly crunchy and tart flavor.
Ingredients:
1 head of Andy Boy Romaine Hearts
1 ripe tomato, diced
10 each coin-sliced hearts of palm
1 pinch chopped Italian parsley
1/2 cup Andy’s vinaigrette
Andy’s Vinaigrette:
1 T chopped garlic
1 T black pepper
1 T tarragon
1 T salt
2/3 C olive oil
1 C red wine vinegar
2 T. white wine vinegar
3 T. balsamic vinegar
1/2 C salad oil
1 C mayonnaise
1 tsp. Dijon mustard
Directions:
- Whisk all the dressing ingredients slowly into the mayonnaise. Set aside.
- Cut the bottom 1/4 inch and the top 1-inch off of the Andy Boy Romaine Hearts.
Lightly coat each romaine leaf with dressing and line up on plate. - Place the diced tomatoes and palm coins across the romaine. Sprinkle with parsley and freshly ground pepper.
Serves 2
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