Romaine Salad with Hearts of Palm & Orange-Honey Vinaigrette

Romaine Salad with Hearts of Palm & Orange-Honey Vinaigrette
Photo by Scott Phillips


  • 1 Tbs. honey
  • Finely grated zest of 1 orange (about 1 Tbs.)
  • ½ Spanish onion, sliced into 1/8-inch rings
  • ¾ tsp. ground coriander
  • 6 canned hearts of palm, sliced into ¼-inch coins
  • ¼ cup extra-virgin olive oil
  • Juice of 1 orange (about ¼ cup)
  • + 8 more ingredients
    • 3 Tbs. Dijon mustard
    • ¼ cup grapeseed or canola oil
    • Pinch celery salt
    • 2 hearts of romaine, washed, dried and torn into large pieces (about 8 cups)
    • 24 kalamata olives
    • 1 Tbs. fresh lemon juice
    • 2 oranges
    • Kosher salt and freshly ground black pepper

In a bowl, combine the mustard, orange zest, orange juice, lemon juice, honey, coriander, and celery salt, if using. Season with salt and pepper to taste and blend well with a whisk. Combine the oils in a measuring cup and, while constantly whisking the mustard mixture, slowly drizzle in the oils...

View full recipe at Fine Cooking


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