1 head romaine lettuce
1 vine ripe tomato diced
10 each coin sliced Hearts of palm
1 pinch chopped Italian parsley
4oz Baci creamy vinaigrette (recipe below)
Cut the bottom ¼ inch and the top 1-inch off of the romaine heart. Lightly coat each romaine leaf
with dressing and line up on plate. Place the diced tomatoes and palm coins across the romaine.
Sprinkle with parsley and serve. Serves two.
Creamy Vinaigrette Dressing:
1 teaspoon chopped garlic
1 teaspoon black pepper
1 teaspoon salt
2/3 cup olive oil
1 cup red wine vinegar
2 tablespoons white wine vinegar
3 tablespoons balsamic vinegar
½ cup salad oil
1 cup mayonnaise
1 teaspoon Dijon mustard
Wisk all ingredients slowly into the mayonnaise.
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