Best Heartthrob Salad Recipes

Heartthrob Salad image

Provided by rachelle

Number Of Ingredients 10

1 pint heirloom cherry size tomatoes (sliced in half or quartered for larger ones)
2-3 garlic cloves (minced or pressed)
2 tablespoons pitted and chopped kalamata olives
3 pieces of heart of palm (cut into 1/2 - 3/4 inch pieces plus 2 or so more to garnish, sliced into 2 inch long and 1/4 inch wide pieces - these sizes are approximate - do what makes you happy)
2 tablespoons white wine vinegar
2 tablespoons olive oil
1 tablespoon Dijon mustard
salt and pepper
1 head of romaine lettuce (cut or torn into bite sized pieces)
Optional items - grated parmesan (obviously not a vegan option and parsley)

Steps:

Combine tomatoes, garlic, olives, small pieces of heart of palm vinegar, olive oil, Dijon, and salt and pepper to taste in a container with a lid, stir to mix well, cover and refrigerate for at least 2 hours.
Add lettuce to a large bowl, top with tomato/olive/dressing business and garnish with remaining pieces of heart of palm
Top with parsley and parmesan if using

Heartthrob Salad image

Time 2h10m

Yield 2 servings

Number Of Ingredients 12

4 plum tomatoes, chopped
2 tbsp. finely chopped fresh parsley
6 pitted and chopped kalamata olives
1 tbsp. white wine vinegar
1 tsp. dijon mustard
1/2 tsp. olive oil
1/4 tsp. salt
1/4 tsp. freshly ground pepper
1 clove garlic, finely chopped
3 hearts of palm
1 head bibb lettuce, thinly sliced
1 tsp. grated Parmesan cheese

Steps:

Slice the remaining 2 hearts of palm in half lengthwise. Arrange 2 hearts of palm halves, 3/4 cup of lettuce, and 3/4 cup of the chilled tomato mixture on each of 2 salad plates. Top each serving with 1/2 teaspoon of cheese.

Caesar Salad with Heart Croutons image

Provided by Martha Stewart

Number Of Ingredients 11

1 large egg yolk, room temperature
1 teaspoon Dijon mustard
1 large clove garlic, chopped
4 anchovy fillets
5 tablespoons freshly squeezed lemon juice (about 2 lemons)
1 teaspoon salt, plus more for sprinkling on croutons
1/4 teaspoon freshly ground pepper, plus more for sprinkling on croutons
1 cup mild olive oil, plus more for brushing croutons
1 cup freshly grated Parmesan cheese
1 loaf (about 10 ounces) fine-grained white bread, sliced 1/2 inch thick
2 heads Romaine lettuce, washed and dried

Steps:

For the dressing: Place egg yolk, mustard, garlic, anchovies, lemon juice, salt, and pepper in the bowl of a food processor; process until smooth. With processor running, slowly add the olive oil until mixture is smooth and thick. Add 1/4 cup Parmesan; pulse to combine;set aside.
Heat oven to 350 degrees. Make the croutons: Using a 2-inch cookie cutter, cut out heart shapes from the bread slices. Brush each heart with olive oil, and sprinkle with salt and pepper. Place on a baking sheet, and bake until golden brown, 15 to 20 minutes. Remove from oven, and set aside.
Cut lettuce crosswise in 1-inch slices. Place in a salad bowl. Add enough dressing to moisten; toss to combine. Add remaining 3/4 cup Parmesan and reserved croutons; toss again. Serve.