Grilled Hearts of Palm, Radicchio, and Asparagus
- Ready In:
- 15mins
- Ingredients:
- 14
- Yields:
-
4 salads
- Serves:
- 4
ingredients
-
SALAD
- 5 hearts of palm, rinsed and patted dry
- 1⁄2 head radicchio, halved lengthwise (about 4 oz.)
- 1⁄2 bunch asparagus, ends trimmed (about 8 oz.)
- 2 tablespoons extra-virgin olive oil
- 1⁄4 teaspoon kosher salt
- fresh ground black pepper
- 3 very thin slices prosciutto di Parma, torn into strips (about 1 3/4 oz.)
- 1 ounce shaved parmigiano-reggiano cheese (scant 1/2 cup)
-
VINIAGRETTE
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1⁄2 teaspoon finely grated lemon zest
- 1 pinch granulated sugar
- 1⁄4 teaspoon kosher salt
- 1 pinch ground pepper
directions
- Heat a gas grill on high or prepare a hot charcoal grill fire.
- In a large bowl, toss the hearts of palm, radicchio, and asparagus with 2 tablespoons of the olive oil, salt, and several grinds pepper. Grill, flipping as needed, until nicely marked all over and tender, 4 to 5 minutes total. Set aside until cool enough to handle.
- Meanwhile, in a small bowl, whisk the remaining 2 tablespoons olive oil with the lemon juice, zest, sugar, salt, and pepper.
- Core the radicchio. Cut the radicchio, asparagus, and hearts of palm into pieces about 3 inches long by ½ inch wide. Return to the large bowl and toss with the prosciutto, Parmigiano, and 2 tablespoons of the vinaigrette. Serve drizzled with the remaining vinaigrette, if desired.
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