Hearts of cos, palm and artichoke with citrus dijon Dressing

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Ingredients

  • 2 hearts of cos lettuce, chopped
  • 450g tinned hearts of palm, drained and sliced 2 1/2 cm-thick on a bias
  • 450g tinned artichoke hearts in water, drained and quartered
  • 60 ml orange marmalade
  • 1 lemon, juiced
  • 2 tsp. dijon mustard
  • Salt and freshly ground black pepper
  • 75 ml extra-virgin olive oil
  • 25g sliced almonds, toasted

Use imperial measurements

Method

How to make Hearts of cos, palm and artichoke with citrus dijon Dressing

Arrange lettuce, hearts of palm and artichokes on large platter. Combine the marmalade with lemon juice and mustard. Season with salt and pepper and whisk in the olive oil slowly. Pour dressing evenly over salad when ready to serve. Garnish with toasted sliced almonds.

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