Romaine, Palm And Artichoke Salad - cooking recipe

Ingredients

1 heart romaine lettuce, shredded
1 cup picked flat leaf parsley
1 (14 ounce) can hearts of palm, drained
1/4 lb prosciutto
1 can quartered water-packed artichoke hearts, drained
1/4 lb wedge pecorino romano cheese or 1/4 lb asiago cheese
balsamic vinegar
extra virgin olive oil
salt and pepper

Preparation

Place romaine on a platter and toss with parsley tops.
Wrap hearts of palm in prosciutto and cut into bite size pieces on an angle.
Arrange prosciutto wrapped palm sections and quartered artichoke hearts over romaine greens.
Shred cheese with a vegetable peeler into short ribbons.
Drizzle the salad with balsamic vinegar and oil.
Season with salt and pepper.