Two Hearts Salad

 

Here is a simple salad for Memorial Day Monday. There really isn’t much to this considering how delicious and elegant it can be; it can also be dressed down for an every day meal. You can serve it as a side dish in a custard cup or in an ornate bowl. You can serve it over lettuce leaves as I have done here, or chopped mixed greens. You can also serve it in individual leaves of Boston lettuce for easy pickings on a buffet. If you have any of this salad left over (not likely), rinse it and use it in a quiche. I am not kidding! SO GOOD!

Two Hearts Salad

1 14.8-oz. jar Melissa’s Hearts of Palm
1 14.75-oz. jar marinated artichokes, drained, reserve juice
½ c. thinly sliced red onion
1 T. Dijon mustard
1 t. red wine vinegar

Slice hearts of palm on the diagonal in bite-size pieces, approximately ½ to ¾ inches. Cut artichoke hearts in halves or quarters, depending upon the initial size. Thinly slice red onion (I use a mandolin). Put all vegetables into a medium bowl.

Measure out ½ cup of the reserved juice from the marinated artichokes. Into that stir in 1 tablespoon Dijon mustard and 1 tablespoon cider vinegar. Whisk together until fully emulsified. Pour over vegetables and toss gently. Season to taste with salt and pepper. Serve immediately.

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