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Savory Prosciutto-Wrapped Palm Salad with Artichoke Hearts

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Romaine, Palm and Artichoke Salad 🥗

Overview:

Indulge in the delightful flavors of this Romaine, Palm, and Artichoke Salad recipe, a European-inspired dish that’s both quick and easy to prepare, perfect for those busy days when you crave something light yet satisfying. Bursting with freshness and vibrant colors, this salad is a feast for the eyes and the taste buds, featuring crisp romaine lettuce, tender hearts of palm, savory prosciutto, tangy artichoke hearts, and a sprinkle of flavorful cheeses, all tossed together in a simple yet delicious dressing. With just a few minutes of prep time, you can whip up this culinary masterpiece and treat yourself to a nutritious and mouthwatering meal that’s sure to impress!

Ingredients:

  • 1 head romaine lettuce
  • 1 bunch flat leaf parsley
  • 1 can hearts of palm
  • 1/4 lb prosciutto
  • 1 can water-packed artichoke hearts
  • 1/4 cup pecorino romano cheese
  • Asiago cheese (to taste)
  • Extra virgin olive oil (for drizzling)
  • Balsamic vinegar (for drizzling)
  • Salt and pepper (to taste)

Instructions:

Step Description
1 Begin by placing the fresh romaine lettuce on a large platter, creating a bed of crisp greens.
2 Next, finely chop the parsley leaves, reserving the tops for garnish, and sprinkle them over the romaine lettuce.
3 Now, take the hearts of palm and carefully wrap them in slices of savory prosciutto, ensuring each piece is evenly coated.
4 Using a sharp knife, cut the prosciutto-wrapped hearts of palm into bite-sized pieces, slicing them on a slight angle for an elegant presentation.
5 Arrange the prosciutto-wrapped palm sections and quartered artichoke hearts evenly over the bed of romaine greens, creating a visually stunning arrangement of flavors and textures.
6 Using a vegetable peeler, shred the pecorino romano cheese into delicate ribbons, allowing it to cascade over the salad, adding a rich and nutty dimension to each bite.
7 For an extra burst of flavor, sprinkle some grated Asiago cheese over the salad, adjusting the amount to suit your taste preferences.
8 Drizzle the salad with a generous amount of extra virgin olive oil, ensuring each leaf is lightly coated, and follow with a splash of tangy balsamic vinegar, adding depth and complexity to the dressing.
9 Finally, season the salad with a pinch of salt and freshly ground pepper, to taste, enhancing the flavors and bringing all the ingredients together harmoniously.
10 Serve immediately and enjoy this exquisite Romaine, Palm, and Artichoke Salad as a refreshing appetizer, light lunch, or side dish alongside your favorite main course. Bon appétit!

Nutritional Information (per serving):

  • Calories: 193
  • Fat: 9.3g
  • Saturated Fat: 5.1g
  • Cholesterol: 29.5mg
  • Sodium: 795.4mg
  • Carbohydrates: 16.2g
  • Fiber: 9.1g
  • Sugar: 3.8g
  • Protein: 15.6g

Recipe Notes:

  • Feel free to customize this salad with your favorite ingredients, such as adding cherry tomatoes, sliced cucumbers, or toasted nuts for extra crunch and flavor.
  • If you’re vegetarian, you can omit the prosciutto or substitute it with thinly sliced smoked tofu or marinated tempeh for a delicious meat-free alternative.
  • This salad pairs beautifully with a glass of crisp white wine or a refreshing sparkling water infused with citrus slices for a complete dining experience.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 1-2 days, although it’s best enjoyed fresh for optimal taste and texture.
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