Grilled Hearts of Palm, Radicchio, and Asparagus

“From Fine Cooking magazine, Fresh & Quick edition. This salad is recommended to go with grilled chicken or pork. Use a vegetable peeler to shave the Parmigiano.”
READY IN:
15mins
SERVES:
4
YIELD:
4 salads
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Heat a gas grill on high or prepare a hot charcoal grill fire.
  2. 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.
  3. Meanwhile, in a small bowl, whisk the remaining 2 tablespoons olive oil with the lemon juice, zest, sugar, salt, and pepper.
  4. 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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