Hearts of Palm and Artichoke Salad
Salad Dressing Place all ingredients into a mixing bowl and blend together using a wire whisk. Refrigerate until needed. This dressing will hold for 4-5 days…
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Cooking tools:
- Whisk
- Mixing bowl
- Saute pan
- Stove
- Oven
- Baking sheet
- Serving bowl
- Serving platter
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Refrigerator
- Grater
- Spoon
- Tongs
Ingredients
- 1 Tbsp Dijon mustard
- 1 tsp Sugar
- 1 Tbsp Shallots, minced
- 3 Tbsp Balsamic vinegar
- 1/4 cup Cottonseed oil
- 1/2 cup Virgin olive oil
- 1 tsp Fresh black pepper
- 1 tsp Kosher salt
- 1 Tbsp Fresh basil
- 1 cup Tomato, finely diced
- 1/2 cup Olive oil
- 1 Tbsp Fresh garlic, minced
- 3 cups French bread cubes (1”)
- 1/2 Tbsp Kosher salt
- 2-14 ounces cans Hearts of palm, 1/4 inch slice on a bias
- 2-12 ounces jars Marinated artichoke hearts, drained
- 1 cup Red onion, thinly shaved
- 3 cups Romaine lettuce, cut into thin pieces
- 3/4 cup Romano cheese, shredded, divided
- 3 cups Garlic croutons
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