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.
