| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
December 19 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Fresh lemon juice |
| 2 1/2 |
ts |
Dijon mustard |
| 1 |
lg |
Garlic clove; minced |
| 6 |
tb |
Olive oil |
| 1 |
cn |
Hearts of palm; drained, sliced |
|
|
; into rounds |
|
|
; (14-ounce) |
| 1 |
cn |
Artichoke hearts; drained, quartered |
|
|
; (14-ounce) |
| 1 |
|
Head butter lettuce |
| 12 |
|
Cherry tomatoes; halved |
INSTRUCTIONS
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.
Serves 6.
Bon Appetit December 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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