Salad of Hearts

Husband Todd once said, "I could really go for one of those salads with, you know, artichoke hearts...hearts of palm...think you could make something like that?" Sure, I told him. What I concocted was a hit.


You can prepare this salad at least one day ahead or serve immediately.

In a large bowl combine and toss gently:
  • 2 cans quartered artichoke hearts (NOT marinated, packed in water or vinegar), drained, lightly dried with paper towel
  • 2 cans hearts of palm, sliced into 1 inch rounds
  • 1 jar roasted red peppers, sliced into strips crosswise (the short way)
  • 2 tablespoons capers, drained and rinsed, lightly dried with paper towel

Add and gently stir in:
  • Juice of 1/2 lemon
  • 1/2 teaspoon of champagne vinegar
  • 1/4 teaspoon salt
  • 2 turns pepper mill
  • 1/2 cup halved cherry tomatoes
  • 1/4 chopped flat leaf parsley

Chill salad a few hours, overnight, a few days, whatever.

Serve any of the following ways: sprinkled with some freshly grated parmesan, atop baby spinach or arugula that's been tossed with a little fresh lemon juice and/or extra virgin olive oil.