Best 6 Artichoke And Hearts Of Palm Salad Recipes
**Tantalize your taste buds with a symphony of flavors and textures in our Artichoke and Hearts of Palm Salad extravaganza!**
Embark on a culinary journey with our delectable Artichoke and Hearts of Palm Salad, a vibrant fusion of crisp artichoke hearts, tender hearts of palm, and a medley of fresh vegetables, all harmoniously united by a tangy vinaigrette dressing. This vibrant salad offers a symphony of flavors and textures, with each ingredient playing a distinct role in creating an unforgettable taste experience. Indulge in the delightful crunch of the artichoke hearts, the delicate sweetness of the hearts of palm, and the refreshing crispness of the vegetables, all perfectly balanced by the zesty vinaigrette. This tantalizing salad is not only a feast for the senses but also a healthy and satisfying meal, making it an ideal choice for both casual gatherings and special occasions. In this article, we present two enticing variations of this culinary masterpiece: a classic Artichoke and Hearts of Palm Salad that showcases the simplicity of fresh ingredients, and a Mediterranean-inspired version infused with the vibrant flavors of sun-kissed tomatoes, briny olives, and aromatic herbs. Get ready to embark on a culinary adventure as we explore the depths of flavor in our Artichoke and Hearts of Palm Salad extravaganza!
**Recipes Included:**
1. Classic Artichoke and Hearts of Palm Salad: A timeless recipe that captures the essence of this classic salad, featuring crisp artichoke hearts, tender hearts of palm, and a medley of fresh vegetables, all tossed in a tangy vinaigrette dressing.
2. Mediterranean Artichoke and Hearts of Palm Salad: A vibrant twist on the classic, this recipe incorporates the flavors of the Mediterranean with sun-kissed tomatoes, briny olives, and aromatic herbs, creating a salad that is both flavorful and refreshing.
ARTICHOKE AND HEARTS OF PALM SALAD
This simple spring recipe from chef Joey Campanaro of Kenmare includes both raw and crispy fried artichokes. Also try:"The Chicken" from Kenmare, Cucumber and Radish Pickles
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 8
Steps:
- Thinly slice artichoke crosswise on a mandoline. Fill a medium, deep heavy-bottomed saucepan 3 inches high with canola oil. Heat over medium-high heat until it reaches 375 degrees on a deep-fry thermometer. Add half of the artichoke slices and cook until crispy and browned. Transfer to a paper towel-lined plate to drain.
- In a large bowl, mix together hearts of palm, lettuce, parsley, and remaining sliced artichokes; season with salt and pepper. In a small bowl, whisk together olive oil and lemon juice, drizzle over salad; toss to coat. Divide evenly between 2 plates; garnish with crispy artichokes and serve.
HEART-Y SALAD: HEARTS OF ROMAINE, PALM, AND ARTICHOKE
Provided by Rachael Ray : Food Network
Time 10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place romaine on a platter and toss with parsley tops. Wrap hearts of palm in prosciutto and cut into bite size pieces on an angle. Arrange prosciutto wrapped palm sections and quartered artichoke hearts over romaine greens. Shred cheese with a vegetable peeler into short ribbons, working over the salad plate. Drizzle the salad with balsamic vinegar and oil; season with salt and pepper.
AVOCADO, ARTICHOKE HEARTS AND HEART OF PALM SALAD SERVED IN LETTUCE WRAPS
Provided by Ingrid Hoffmann
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a medium bowl, combine the artichoke hearts, hearts of palm, cucumber, onion, poblano, and cilantro. Add the avocado and drizzle with vinegar. Season with salt and pepper. Carefully mix, taking care not to break up the avocadoes. To serve, spoon the salad into the butter lettuce cups.;
HEARTS OF PALM SALAD
This salad is very easy to make and always requested by my family. People think they are eating something special because it is made with hearts of palm. Best if chilled overnight.
Provided by HEATHER SG
Categories Salad Vegetable Salad Recipes
Time 30m
Yield 8
Number Of Ingredients 8
Steps:
- In a medium bowl, whisk together the dressing mix, vinegar, and water until well blended. Whisk in olive oil. Add hearts of palm to the bowl, and stir to coat. Cover and refrigerate for at least one hour or overnight.
- Before serving, sprinkle the green and black olives, and bacon bits over the salad.
Nutrition Facts : Calories 317.4 calories, Carbohydrate 4.7 g, Cholesterol 1.3 mg, Fat 33.3 g, Fiber 1.2 g, Protein 1.6 g, SaturatedFat 4.6 g, Sodium 1755.1 mg, Sugar 2.6 g
TWO-HEARTS SALAD
Yield Serves 6
Number Of Ingredients 8
Steps:
- Combine lemon juice, mustard and garlic in medium bowl. Gradually whisk in olive oil. Season dressing to taste with salt and pepper. Add hearts of palm and artichoke hearts. Let marinate at room temperature at least 20 minutes and up to 4 hours, tossing occasionally.
- Line 6 plates with lettuce leaves. Using slotted spoon, divide hearts of palm and artichoke hearts among plates. Garnish with tomatoes. Spoon remaining dressing over and serve.
HEARTS OF PALM SALAD
This recipe has been adapted from another cooking site. It was billed as the "South Beach Salad". I don't know if the changes I have made have changed that or not. It is delicious and made a wonderful and different salad to serve for guests.
Provided by PaulaG
Categories Beginner Cook
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Combine the dressing ingredients in a covered jar and shake vigorously to mix.
- For the salad, combine the hearts of palm, peppers, artichoke hearts, and olives in a bowl.
- Pour the dressing over and mix well; refrigerate for at least 1 hour.
- When ready to serve, place the mixed greens on chilled salad plates, divide the heart of palm mixture evenly over the plates and arrange the hard-boiled egg slices and tomatoes over the top.
Tips:
- Choose fresh and young artichokes: Look for artichokes with tightly closed leaves and no signs of bruising or wilting. Younger artichokes are more tender and have a milder flavor.
- Trim the artichokes properly: Cut off the stem and about 1 inch of the pointed tip of the artichoke. Then, use a sharp knife to trim off the tough outer leaves, leaving only the tender inner leaves.
- Cook the artichokes until tender: You can boil, steam, or roast artichokes. Boiling is the quickest method, but steaming or roasting will give the artichokes a more intense flavor. Cook the artichokes until they are tender when pierced with a fork, about 15-20 minutes.
- Prepare the hearts of palm: Drain the hearts of palm and cut them into thin slices.
- Make the dressing: Whisk together the olive oil, lemon juice, Dijon mustard, honey, garlic, salt, and pepper in a small bowl until smooth.
- Assemble the salad: Combine the artichokes, hearts of palm, red onion, celery, and parsley in a large bowl. Pour the dressing over the salad and toss to coat.
- Serve immediately: Artichokes and Hearts of Palm Salad is best served immediately, while the artichokes are still warm.
Conclusion:
Artichokes and Hearts of Palm Salad is a refreshing and flavorful salad that is perfect for a summer lunch or dinner. It is also a great way to use up leftover artichokes. The combination of artichokes, hearts of palm, red onion, celery, and parsley creates a salad that is both colorful and delicious. The tangy dressing adds a nice finishing touch.
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