Two-Hearts Salad

Can you think of a salad more appropriate for St. Valentine's Day than Two-Heart Salad? Do not expect the same results if you use canned hearts of palm. Stick to the good fresh ones with the wonderful crunchy texture and the breezy, outdoor flavor. Artichokes have a robust flavor that stands up well to canning. Hearts of palm have a wonderful, light flavor and a crunchy texture that is best when fresh.

Ingredients:

1 tablespoon fresh lemon juice
1¼ teaspoons Dijon mustard
1 large garlic clove, minced very fine
3 tablespoon extra virgin olive oil
8 ounces fresh hearts of palm, sliced into rounds
8 ounces of canned artichoke hearts, drained and quartered
1 fresh tomato

Preparation:

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. 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.
Line two plates with green leaf lettuce. Using a slotted spoon, place the salad on the plates. Garnish with tomatoes wedges, spoon some dressing over the top, and serve.
This recipe serves two. After all, it is Valentine's Day.

Directions:
Can you think of a salad more appropriate for St. Valentine's Day than Two-Heart Salad? Do not expect the same results if you use canned hearts of palm. Stick to the good fresh ones with the wonderful crunchy texture and the breezy, outdoor flavor. Artichokes have a robust flavor that stands up well to canning. Hearts of palm have a wonderful, light flavor and a crunchy texture that is best when fresh.

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Two-Hearts Salad

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