Hearts of cos, palm and artichoke with citrus dijon Dressing

  • Preparation Time5 mins
  • Serves8
  • DifficultyEasy
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
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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