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Heart Salad
Ingredients
At a glance
Cuisine
Main Ingredient
Difficulty Level
Tidings Eats
Serves
4
1 (14 oz) can artichoke hearts, drained
1/2 cup seasoned rice vinegar
3 Tbsp canola oil
2 Tbsp fresh mint, minced
1 Tbsp lemon juice
2 tsp Dijon mustard
1 (14 oz) can celery hearts, drained and cut into 1 inch pieces
1 (14 oz) can palm hearts, drained and cut into 1 inch pieces
1 cup cherry tomatoes, rinsed, stemmed and cut in half
2 small heads romaine lettuce, rinsed
Salt
Pepper
Method/Steps
1. If the artichoke hearts are large, cut them in half. In a bowl, mix rice vinegar, oil, mint, lemon juice, mustard, salt and pepper. Add artichoke hearts, celery hearts, palm hearts and tomatoes; gently mix to coat vegetables. Cover and chill for at least 4 hours.
2. Reserve large romaine leaves for another use. Arrange small leaves on 2 plates and evenly spoon vegetables and marinade over top of the leaves. Garnish with mint sprigs.
Wine and Spirits Match
Enjoy with Champagne.