Hearts of palm and artichoke hearts - these two "hearts" make a refreshing and flavorful combination, especially when marinated in a classic vinaigrette. Once made, the artichoke/hearts of palm mixture refrigerates very well and the entire salad can be ready to serve in just seconds. Delicious any time, this delightfully cool, refreshing & easy to serve salad is especially good during warm spring & summer months.
Combine the lemon juice, Dijon mustard and minced garlic in a mixing bowl. Gradually, adding just a little at a time, whisk in the olive oil until the mixture emulsifies. Season to taste with salt and coarsely ground black pepper.
Add the hearts of palm and the artichoke hearts, and marinate at room temperature for about three hours.Toss occasionally.
Arrange lettuce leaves on two plates. Using a slotted spoon, place the hearts of palm/artichoke hearts mixture on the plates. Garnish with tomatoes wedges and spoon spoon some of the dressing over the top, and serve.
Cooking fresh hearts of palm
Bring a large pan of lightly salted water to a boil. Add the hearts of palm. Reduce to a low simmer and cook until the tip of a sharp knife can be easily inserted into the hearts of palm. (Cooking times may vary according to size.) Lift the hearts of palm from the saucepan and plunge into an icewater bath to stop cooking and to chill. When cool, remove from the water bath and drain. Refrigerate until ready to use.