Hearts of Palm Salad with Lemon Vinaigrette Dressing

Ingredients

  • Salad Dressing
  • ½ cup olive oil
  • 3 Tbsp. fresh lemon juice
  • 1 Tbsp. minced shallots
  • 1 ½ tsp. Dijon mustard
  • ½ tsp. grated lemon zest
  • ½ tsp. sugar
  • Salad
  • 1 bag hearts of romaine salad (or your choice of greens)
  • 1 can palm hearts (pieces are fine)
  • 1 avocado
  • 2-3 ribs celery
  • 1-2 small tomatoes

Method

Dressing
Whisk all ingredients in bowl to blend. Season with salt and pepper. (Can be made 1 day ahead. Chill. Bring to room temperature before using).

Salad
Slice celery, tomato and avocado in bite-size pieces. Drain palm hearts. Place all on top of lettuce, add dressing and toss.

© Jay Deitch 2013