We had this salad for our Epiphany dinner last evening, and it was superb. If these ingredients do not normally grace your table, you'll be surprised how exotic and delicious this salad is.
Three Hearts Salad
Ingredients:
15-ounce can hearts of palm, drained
15-ounce jar/can hearts of artichoke, drained
6-ounce jar roasted red peppers, drained
1/2 cup canned garbanzo beans (chick peas), drained
1 heart of Romaine lettuce, coarsely chopped
1/4 cup pitted Kalamata olives
1 ripe avocado, sliced
3 Tablespoons cilantro, chopped
Freshly cracked black pepper
Feta cheese, crumbled
Pine nuts
We prepared and kept each ingredient in separate bowls because when mixed together all the good stuff falls to the bottom. We were also able to add a little more or a little less according to preferences. My wife, who can't have nuts, simply left the pine nuts off of hers.
We made a simple vinaigrette out of red wine vinegar, Dijon mustard, extra virgin olive oil, and a pinch of fine sea salt, but champagne or balsamic vinegar would work great too.
To make this dish a chef salad for a complete meal, consider adding quartered hard-boiled eggs, prosciutto, Genoa salami, and/or capicola.
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