Two Heart Salad
Yields servings
Salads
Salad
- 1/2 pound hearts of palm
- 2 heads baby romaine
- 2 tablespoons minced Italian parsley
- Heart-shaped croutons
Dressing
- 1 Meyer lemon, juiced
- 1 teaspoon Dijon-style mustard
- 1 tablespoon honey
- 1/2 cup good quality olive oil
- 1/2 teaspoon salt
- Freshly ground pepper
- Slice hearts of palm into rounds, half moons or julienne strips and place in a salad bowl.
- Rinse salad greens: fill sink or large bowl with water and place greens in water. Swish around and drain well. Place in a salad spinner to remove excess water. Combine with hearts of palm in salad bowl and toss gently.
- Whisk dressing ingredients together and drizzle over salad. Sprinkle with parsley and toss again.
- For heart-shaped croutons, use slices of day-old bread. Cut heart shapes with a small cookie cutter. Place hearts on a baking sheet, drizzle with olive oil and crisp in a 300° oven for about 15 minutes or until golden brown. Remove from oven and store in an airtight container until ready to use.
This recipe uses Wailea Ag Group heart of palm, a Hawai'i Seal of Quality product. For more information on Seal of Quality products, click on the logo.
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