Butter Lettuce with Hearts of Palm
- Total Time:
- Servings: 6
Source: Everyday Food, September 2003
- 1 teaspoon Dijon mustard
- 1 tablespoon white-wine vinegar
- 3 tablespoons olive oil
- Coarse salt and fresh ground pepper
- 1 head Boston lettuce
- 1 can (14 ounces) hearts of palm, drained and sliced
In a bowl, whisk mustard, vinegar, oil, and a pinch of salt.
Divide lettuce and hearts of palm among plates. Drizzle with vinaigrette; season with pepper.