Hearts of Romaine, Artichoke, Palm Salad

1 heart romaine lettuce, shredded

1 cup picked flat-leaf parsley leaves (pick the greens of half a bundle from produce department)

1 (14-ounce) can, hearts of palm, drained

¼ Pound hard salami

1 can quartered artichoke hearts in water, drained

¼ pound wedge pecorino Romano, parmesan or Asiago

Balsamic vinegar and extra-virgin olive oil, for drizzling

Salt and pepper

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

Yield: 4 servings
Prep Time: 10 minutes
Difficulty: Easy