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Gallery Read the full recipe after the video. Recipe Summary Servings: 2 5134_041210_salad.jpg
Ingredients Ingredient Checklist 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
Gallery Read the full recipe after the video.
Recipe Summary Servings: 2 5134_041210_salad.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 2
Recipe Summary
Servings: 2
Servings: 2
2
5134_041210_salad.jpg
5134_041210_salad.jpg
Ingredients
Ingredients
- 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
Directions
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.
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All Reviews for Artichoke and Hearts of Palm Salad
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Artichoke and Hearts of Palm Salad
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
