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“Let Me Hear Your Body Talk” Two Hearts Salad with a Hand-made Dressing

AuthorJackie DeKnockCategory,

Let Me Hear Your Body Talk!

Kitchen Confidence Rating Scale:

Budget Rating Scale:

Yields1 Serving
Salad
 1 (14 ounce) tin of hearts of palm, rinsed and chilled
 1 (14 ounce) tin of artichoke hearts, rinsed and chilled
 6-8 inner leaves of Romaine lettuce
 1 tomato, sliced into wedges
 3-4 strips roasted red pepper
 ½ cup strawberries, sliced on their sides (they look like hearts, how sweet is that)!
 2 ounces Gorgonzola cheese, crumbled
Balsamic Vinaigrette Dressing (makes 1 cup)
 ¼ teaspoon Dijon mustard
 2 tablespoons balsamic vinegar
 2 tablespoons red wine vinegar
 1 teaspoon finely chopped fresh tarragon or parsley
 ¾ cup extra virgin olive oil
 Sea salt, to taste
 Freshly ground black pepper, to taste
Salad
1

Cut the hearts of palm and artichoke hearts into bite-size pieces.

2

Arrange lettuce leaves on individual plates and then arrange hearts of palm, artichokes, tomato, and pepper strips with strawberries on top.

Balsamic Vinaigrette Dressing
3

Combine the mustard, vinegar and fresh herbs in a bowl.

4

Slowly whisk in the oil until fully combined. Season to taste with salt and pepper. Let stand at room temperature for 30 minutes 30 Minutes to let the flavours meld.

5

Stir the dressing just before serving and drizzle over each salad. Sprinkle with cheese.

Gourmet Safari Rating Scales

Kitchen Confidence Rating Scale:

We’ve designed a handy ‘from the heart’ kitchen confidence rating scale for you to guide you through the recipes (yep, we think of everything)!
= Everyday deliciously simple. Pretty quick, just get the food on the table pronto!
= Put your heart into it! Takes a little more time ‘n TLC!
= Go the extra mile! Gourmet – takes time and/or special ingredients and/or technique – worth the extra effort for the impressive WOW factor!
= You walk on water! You must be a Chef!

Budget Rating Scale:

We’ve designed a handy budget rating scale for you to guide you (and your wallet) through the recipes. Recipes are graded from the ‘high-end caviar-type budget’ to the ‘lower-end spam canned meat type-budget’.
= Spam (aka low budget)
= Mac ‘n Cheese (aka mid budget)
= Filet Mignon (aka higher budget)
= Caviar (aka expensive…but you’re worth it!)

Ingredients

Salad
 1 (14 ounce) tin of hearts of palm, rinsed and chilled
 1 (14 ounce) tin of artichoke hearts, rinsed and chilled
 6-8 inner leaves of Romaine lettuce
 1 tomato, sliced into wedges
 3-4 strips roasted red pepper
 ½ cup strawberries, sliced on their sides (they look like hearts, how sweet is that)!
 2 ounces Gorgonzola cheese, crumbled
Balsamic Vinaigrette Dressing (makes 1 cup)
 ¼ teaspoon Dijon mustard
 2 tablespoons balsamic vinegar
 2 tablespoons red wine vinegar
 1 teaspoon finely chopped fresh tarragon or parsley
 ¾ cup extra virgin olive oil
 Sea salt, to taste
 Freshly ground black pepper, to taste

Directions

Salad
1

Cut the hearts of palm and artichoke hearts into bite-size pieces.

2

Arrange lettuce leaves on individual plates and then arrange hearts of palm, artichokes, tomato, and pepper strips with strawberries on top.

Balsamic Vinaigrette Dressing
3

Combine the mustard, vinegar and fresh herbs in a bowl.

4

Slowly whisk in the oil until fully combined. Season to taste with salt and pepper. Let stand at room temperature for 30 minutes 30 Minutes to let the flavours meld.

5

Stir the dressing just before serving and drizzle over each salad. Sprinkle with cheese.

Notes

“Let Me Hear Your Body Talk” Two Hearts Salad with a Hand-made Dressing
IngredientsDirections

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