Hearts of Romaine, Palm and Artichoke Salad


  • 1 heart of romaine lettuce, shredded
  • 1 cup fresh flat-leaf parsley leaves (half a bundle)
  • 1 can (14 oz) Napoleon Hearts of Palm, drained
  • 1/4 pound prosciutto di parma
  • 1 can (15 oz) Napoleon 1/4 artichokes in water, drained
  • 1/4 pound wedge pecorino, romano or asiago cheese
  • Napoleon Balsamic Vinegar, for drizzling
  • Napoleon Extra Virgin Olive Oil, for drizzling
  • Salt and black pepper, to taste


Place romaine on a platter and toss with parsley.  Wrap hearts of palm in prosciutto and cut into bite-size pieces on an angle.  Arrange palm and artichoke hearts over the romaine greens.  Shave cheese with a vegetable peeler into short ribbons, working over the salad plate.  Drizzle with vinegar and EV OO; season with salt and pepper.