Grilled Hearts of Palm, Radicchio, and Asparagus |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 12 |
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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. Ingredients:
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) |
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:
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 1/2 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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