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Artichoke and Hearts of Palm Salad




Source of Recipe


Andre Poirot


List of Ingredients




Citrus Vinaigrette
2 tablespoons fresh lemon juice
2 tablespoons fresh orange juice
4 tablespoons red wine vinegar
1/2 cup salad oil
1 tablespoon minced shallot
Salt and freshly ground pepper to taste
1 teaspoon sugar

Salad
1 cup (3 ounces) quartered white mushrooms
6 to 8 cooked artichoke hearts; reserve the leaves
1 cup diced or julienned hearts of palm (16-ounce can)
1 cup julienned peeled carrots
4 cups romaine lettuce leaves, separated and cut into shreds
16 cherry tomatoes, stemmed and quartered



Recipe



To make the vinaigrette: Whisk all the ingredients together until emulsified.

To make the salad: In a salad bowl, combine the mushrooms, artichoke hearts, hearts of palm, carrots, and 3/4 cup of the citrus vinaigrette. Let stand for 1 hour.

To serve: Line the rims of 4 plates with the reserved artichoke leaves. In the center of each plate place 1/2 cup of lettuce. Top each with one fourth of the marinated vegetable mixture. Garnish with tomatoes and drizzle some of the remaining vinaigrette over the artichoke leaves.