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    Artichoke and Hearts of Palm Salad


    Source of Recipe


    Andre Poirot Begue's New Orleans LA

    Recipe Introduction


    Easy does it in preparing this perfectly beautiful salad that looks a little bit like Mardi Gras confetti. Although the preparation is simple, the result is a show-stopping salad that makes a dramatic first course.

    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.






 

 

 


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