"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Elegant Salad Recipe

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This recipe for Elegant Salad, by , is from NOW WE'RE COOKING, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Carole Hess


1 head Romaine lettuce, torn into pieces
1 head Bibb or Boston lettuce, torn into pieces
1 tomato, peeled and chopped
1 - 14 oz. can hearts of palm; rinsed, drained and
sliced crosswise.
1 - 14 oz. can artichoke hearts (not marinated),
rinsed, drained and quartered


6 Tbsp. oil (vegetable, canola,etc.not olive)
2 1/2 Tbsp. fresh lemon juice
1 tsp. sugar
1 tsp. salt
1/2 tsp. freshly ground pepper
1/2 tsp. Dijon mustard
1 small clove garlic, crushed

Combine lettuce and tomato in large salad bowl and toss.

Add hearts of palm and artichoke hearts and toss again.

Just before serving, pour dressing over salad and toss well.


Combine all ingredients in a jar with a tight fitting lid and shake well. Refrigerate until ready to serve.

Number Of Servings:
Number Of Servings:
4 - 6
Personal Notes:
Personal Notes:
I think this came from the Bon Appetite magazine. I made it for a gourmet club dinner. A favorite with our family.




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