Romaine Wedge Salad with Hearts of Palm Dressing

The secret to this ingenious, amazingly creamy dressing is the pureed hearts of palm.
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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.