Romaine Wedge Salad with Hearts of Palm Dressing

The secret to this ingenious, amazingly creamy dressing is the pureed hearts of palm.
Romaine Wedge Salad with Hearts of Palm Dressing

Recipe by Sarah Copeland

  • Cook Time
  • Prep Time
  • 6Servings


  • 8 slices bacon or pancetta
  • 2 cans (14 oz. each) hearts of palm, drained
  • 1/4 cup plain yogurt
  • 2 limes, zested (about 2 tsp.) and juiced (about 1/4 cup)
  • 1/4 cup canola oil
  • 1/2 tsp. kosher salt
  • 3 hearts of romaine, quartered lengthwise
  • 10 oz. cherry tomatoes, halved or quartered (about 2 cups)
  • 1/2 red onion, thinly sliced (about 1 cup)
  • 1/4 cup toasted sunflower seeds


1. In a medium skillet, cook the bacon, turning occasionally, until crispy, 6 to 8 minutes. Transfer to a paper towel– lined plate. Let cool; coarsely crumble. 

2. In a blender, puree the hearts of palm, yogurt, lime zest and juice, oil and salt until creamy, about 2 minutes. Transfer the dressing to a pint-size jar or bowl with a lid and thin with water by the tablespoonful until still thick but pourable. Season with pepper; seal.

3. To transport, place the romaine quarters, tomatoes and onion in a large storage container, and the bacon and sunflower seeds in two small sealed storage containers.

4. To serve, arrange the romaine, tomatoes and onion on a platter, drizzle with the dressing and sprinkle with the bacon and sunflower seeds.