ROMAINE SALAD WITH HEARTS OF PALM AND ARTICHOKES

Romaine Salad with Hearts of Palm and Artichokes image

Number Of Ingredients 15

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1/2 cup olive oil
1/4 cup red-wine vinegar
1/4 cup sundried tomatoes in oil, drained and chopped
1 teaspoon garlic, minced
1 teaspoon black pepper, ground
1 teaspoon salt
14 ounces artichoke hearts, drained, rinsed and patted dry
14 ounces hearts of palm, drained, rinsed and patted dry
7 cups romaine lettuce, coarsely chopped
1 piece red onion, small, thinly sliced
1/2 cup Italian parsley, coarsely chopped
12 ounces cherry or grape tomatoes, halved
1 pinch Salt
1 pinch black pepper, ground
1 ounce parmesan cheese, shaved

Steps:

For vinaigrette: Combine oil, vinegar, sun-dried tomatoes, garlic, pepper and salt in a large jar.
Seal the jar and shake until well blended. Set aside.
For salad: Quarter the artichoke hearts and cut the hearts of palm diagonally into 1/2 inch thick slices.
Combine artichoke hearts and hearts of palm in a large bowl.
Add lettuce, onion and parsley.
Cover and refrigerate until cold.
Shake vinaigrette to recombine.
Toss salad with enough dressing to coat.
Season to taste with salt and pepper.
Sprinkle with Parmesan shavings; serve immediately.