Champagne vinegar has a nice subtle flavor, but you can use any white wine vinegar here. The vinaigrette can be made up to 1 week ahead and kept in the refrigerator.
1 cup olive oil
3/4 cup Champagne vinegar
6 tbsp. fresh lemon juice
5 garlic cloves, minced
Salt and freshly ground black pepper
2 cans (14 oz. each) hearts of palm, drained, cut into rounds
2 cans (13.75 oz. each) artichokes, drained, quartered
1 cucumber, peeled, seeded, and sliced
1 small red onion, finely diced
2 heads curly endive or chicory, washed and dried
1. Make the vinaigrette: In a small container with a lid, combine the olive oil, vinegar, lemon juice, garlic, and salt and pepper to taste. Seal the lid tightly and shake vigorously until well combined. Taste and adjust seasoning.
2. In a nonmetal bowl, combine the hearts of palm, artichokes, cucumber, and red onion. Toss with some of the vinaigrette to coat evenly. Arrange a few leaves of the curly endive or chicory on individual salad plates and top with vegetables. Serve immediately. Pass the remaining vinaigrette at the table.