Artichoke And Hearts Of Palm Salad Recipes

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ARTICHOKE AND HEARTS OF PALM SALAD



Artichoke and Hearts of Palm Salad image

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

1 large artichoke, trimmed and choke removed
Canola oil, for frying
1/4 cup sliced hearts of palm
5 large Bibb lettuce leaves, torn
4 fresh flat-leaf parsley leaves, plus 1 tablespoon, finely chopped
Coarse salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
2 tablespoons freshly squeezed lemon juice

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.

HEARTS OF PALM SALAD



Hearts of Palm Salad image

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

3 (14.25 ounce) cans hearts of palm, drained and sliced
2 (.7 ounce) packages dry Italian-style salad dressing mix
½ cup white wine or champagne vinegar
6 tablespoons water
1 cup olive oil
1 (8 ounce) jar green olives, sliced
1 (6 ounce) can sliced black olives
2 tablespoons bacon bits

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

ARTICHOKE AND HEARTS OF PALM SALAD



Artichoke and Hearts of Palm Salad image

This can be served as a salad or an appetizer......But any way you serve it, I think you're gonna love it. I clipped this out of the newspaper a few years ago and I've been making it ever since.

Provided by Boca Pat

Categories     Vegetable

Time 5m

Yield 4 serving(s)

Number Of Ingredients 8

1 (14 ounce) can quartered artichoke hearts, drained
1 (14 ounce) can sliced hearts of palm, drained
1/4 cup thin sliced red onion
2 tablespoons extra virgin olive oil
2 tablespoons lime juice
1 tablespoon chopped fresh parsley
1/4 cup sun dried sweetened cranberries (Craisins)
salt & pepper

Steps:

  • Combine all ingredients in a nonreactive large mixing bowl.
  • Cover& chill overnight.

ARTICHOKE AND HEARTS OF PALM SALAD



ARTICHOKE AND HEARTS OF PALM SALAD image

Categories     Vegetable

Yield Makes 4 services

Number Of Ingredients 6

2 cans artichoke hearts, quartered
1 or 2 jars of hearts of palm, slice in 1/2 inch slices
1/4 medium onion, sliced thin
1/2 red pepper, chopped
1 small can black olives
Gazebo Room greek salad dressing

Steps:

  • mix all ingredients. Best if refrigerated over nite for flavors to blend

HEART-Y SALAD: HEARTS OF ROMAINE, PALM, AND ARTICHOKE



Heart-y Salad: Hearts of Romaine, Palm, and Artichoke image

Provided by Rachael Ray : Food Network

Time 10m

Yield 4 servings

Number Of Ingredients 8

1 heart romaine lettuce, shredded
1 cup picked flat-leaf parsley leaves (pick the greens of half a bundle from produce department)
1 (14-ounce) can, hearts of palm, drained
1/4 pound prosciutto
1 can quartered artichoke hearts in water, drained
1/4 pound wedge pecorino Romano or Asiago
Balsamic vinegar and extra-virgin olive oil, for drizzling
Salt and pepper

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



Avocado, Artichoke Hearts and Heart of Palm Salad served in Lettuce Wraps image

Provided by Ingrid Hoffmann

Time 15m

Yield 4 servings

Number Of Ingredients 10

1 (14-ounce) can small artichoke hearts in water, drained
1 (14-ounce) can hearts of palm, cut into medium chunks, drained
1/2 English cucumber, thinly sliced
1/2 small red onion, finely chopped
1 poblano pepper, seeded, ribbed, and finely chopped
1/2 bunch fresh cilantro, leaves coarsely chopped (about 1/4 cup)
2 avocados, cut in large chunks
3 tablespoons white vinegar
Salt and freshly ground black pepper
1 head butter lettuce, leaves whole, rinsed and dried

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.;

TWO-HEARTS SALAD



Two-Hearts Salad image

Yield Serves 6

Number Of Ingredients 8

2 tablespoons fresh lemon juice
2 1/2 teaspoons Dijon mustard
1 large garlic clove, minced
6 tablespoons olive oil
1 14-ounce can hearts of palm, drained, sliced into rounds
1 14-ounce can artichoke hearts, drained, quartered
1 head butter lettuce
12 cherry tomatoes, halved

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.

TWO HEARTS SALAD



Two Hearts Salad image

Such a romantic title for a wonderfully tasty salad. Artichoke hearts and hearts of palm combine in an elegant salad. Got from Bon Appetit December 1994

Provided by TishT

Categories     Greens

Time 20m

Yield 6 serving(s)

Number Of Ingredients 8

2 tablespoons fresh lemon juice
2 1/2 teaspoons Dijon mustard
1 clove garlic, minced
6 tablespoons olive oil
1 (14 ounce) can hearts of palm, drained,sliced into rounds
1 (14 ounce) can artichoke hearts, drained,quartered
1 head butter lettuce
12 cherry tomatoes, halved

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.

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Top Asked Questions

How do you cook hearts of palm and artichokes?
Drain both the artichokes and hearts of palm. The artichokes are good to go, but the hearts of palm will need to be sliced for easier eating. A diagonal cut will make them look pretty. Combine pre-quartered artichokes and sliced hearts of palms in medium mixing bowl with dijon mustard and extra virgin olive oil.
How do you make artichoke salad dressing at home?
To start, whisk up the dressing: olive oil, lemon juice, dijon mustard, garlic, salt and pepper. Next, open the cans of artichoke hearts and hearts of palm. Drain out the liquid and slice the hearts of palm into discs. Cut the artichoke hearts into quarters and remove any tough outer leaves.
What is artichoke-palm salad?
What I love about this dish is how a couple of cans of artichoke hearts and hearts of palm can transform a simple summer salad into an exotic tropical side dish. The creamy lemon-mustard-garlic dressing brings it all together for a colorful substantial salad that goes with everything and is easily doubled or tripled to feed a crowd.
How do you make hearts of palm salad?
Here’s How To Make this Hearts of Palm Salad: First make the dressing. It’s a simple mix of olive oil, lemon juice, dijon mustard, garlic, salt and pepper. Set that aside. Open the cans of artichoke hearts and hearts of palm. Slice the hearts of palm into discs. Slice the artichoke hearts into quarters and remove any tough outer leaves.

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