Recipe: Hearts of Romaine, Palm and Artichoke With Citrus Dijon Dressing

Feb. 12, 2009 — -- Valentine's Day is just two days away, and if you're still trying to perfect that lovers' menu for the special day, Rachael Ray has some meal ideas for you. Check out her sweets for your sweetie below.

2 hearts of romaine lettuce, chopped

1 (15-ounce) can hearts of palm, drained and sliced on an angle in 1-inch pieces

1 (15-ounce) can quartered artichoke hearts in water, drained well

A handful of fresh flat-leaf parsley leaves

¼ cup orange marmalade

Juice of 1 lemon

1 small shallot, peeled

2 teaspoons Dijon mustard

Salt and pepper

¹/³ cup EVOO (extra-virgin olive oil)

¼ cup sliced almonds, toasted

Arrange the romaine, hearts of palm and artichokes on a large platter and sprinkle with the parsley. Combine the marmalade with the lemon juice in a bowl. Grate the shallot directly into the bowl, then add the mustard and season with salt and pepper. Whisk in the EVOO in a steady stream. Pour the dressing evenly over the salad just before serving and garnish with the almonds.
Serves 8

Courtesy "Rachael Ray 's Big Orange Book" (Clarkson Potter 2008)

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