1 heart romaine lettuce, shredded
1 c. fresh flat-leaf parsley leaves (half a bundle)
1 can (14 ounces) hearts of palm, drained
1/4 pound prosciutto di parma
1 can (15 ounces) quartered artichoke hearts in water, drained
1/4 pound wedge Pecurino Romano cheese
Balsamic Vinegar, for drizzling
Extra-Virgin olive oil, for drizzling
salt and freshly ground 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 olive oil; season with salt and pepper. :)
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