Spring is here and it calls for fresh flavors! I have a salad recipe that is easy to prepare and it is flavorsome. It pairs well with grilled and roasted meats.
Hearts of Palm & Artichoke Salad:
1 can (14oz) of artichoke hearts, quartered
1 can (14oz) of hearts of palm
½ cup of fresh parsley, finely chopped
½ teaspoon of paprika
½ tablespoon of balsamic vinegar
1 ¼ tablespoons of olive oil
½ tablespoon of lemon juice
1 dried bay leave
2 stalks of fresh marjoram, finely chopped (optional)
½ cup of mixed olives, chopped or sliced
3 peperoncini peppers, thin sliced
Salt and pepper, to taste
Drain all the water from the artichoke and the hearts of palm. Slice the hearts of palm into ½ inch slices.
In a bowl, mix all the ingredients, with the exception of the bay leave. Toss carefully. Add bay leave and refrigerate for 4 hours or overnight. Remove and discard bay leave before serving.
Note: You can substitute the fresh marjoram for 1/8 teaspoon of ground marjoram.