Ingredients for Romaine Palm And Artichoke Salad
- 1 large head romaine lettuce
- 1/4 cup fresh parsley, chopped (optional)
- 1 cup hearts of palm, sliced
- 4 slices prosciutto
- 1 (14 ounce) can quartered artichoke hearts, drained
- 0 Pecorino Romano Cheese
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- pinch salt, pinch freshly ground black pepper
- 1/2 cup shaved Parmesan cheese
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How to Make Romaine Palm And Artichoke Salad
- Wash and thoroughly dry 1 large head of romaine lettuce. Tear into bite-sized pieces and place on a large serving platter.
- Prepare the hearts of palm: Wrap 1 cup of hearts of palm slices individually with 4 slices of prosciutto. Cut each wrapped palm into 3-4 bite-sized pieces on an angle.
- Arrange the prosciutto-wrapped hearts of palm and 1 (14-ounce) can of quartered artichoke hearts (drained) over the romaine lettuce.
- Using a vegetable peeler, shave 1/2 cup of Parmesan cheese into thin ribbons over the salad.
- In a small bowl, whisk together 2 tablespoons of balsamic vinegar, 1 tablespoon of olive oil, a pinch of salt, and a pinch of freshly ground black pepper. Drizzle the dressing evenly over the salad.
- Garnish with 1/4 cup of chopped fresh parsley (optional). Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
33 g
Sugar
15g
Fat
25g
Carbs
5g