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Grilled Hearts of Palm, Radicchio, and Asparagus

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Serves four as a side dish.

  • by Allison Ehri Kreitler from Fine Cooking
    Issue 99

This makes a great accompaniment to grilled chicken or pork. Use a vegetable peeler to shave the Parmigiano.

  • 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.)
  • 1/4 cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 1 Tbs. fresh lemon juice
  • 1/2 tsp. finely grated lemon zest  
  • Pinch of granulated sugar
  • 3 very thin slices prosciutto di Parma, torn into strips (about 1-3/4 oz.)
  • 1 oz. shaved Parmigiano-Reggiano (scant 1/2 cup)

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 Tbs. of the olive oil, 1/4 tsp. 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 Tbs. olive oil with the lemon juice, zest, sugar, 1/4 tsp. salt, and a pinch of pepper.

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 Tbs. of the vinaigrette. Serve drizzled with the remaining vinaigrette, if desired.

nutrition information (per serving):
Calories (kcal): 190; Fat (g): 16; Fat Calories (kcal): 140; Saturated Fat (g): 3; Protein (g): 7; Monounsaturated Fat (g): 10; Carbohydrates (g): 7; Polyunsaturated Fat (g): 1.5; Sodium (mg): 800; Cholesterol (mg): 10; Fiber (g): 3;

Photo: Scott Phillips

This is absolutely wonderful. The balance is perfect and I love the dressing. I paired it with a glass of chasing venus and it was utterly divine

This is delicious, beautiful, and easy to make. Lacking a gas grill, I've made this dish indoors twice now, using a grill pan or broiler, and both alternatives worked very well (watch for the olive oil smoke though). It might be easier to double the recipe so that you don't have 1/2 a head of radicchio, etc languishing in the fridge. This makes an excellent light dinner for two paired with some bread, and the prosciutto is fabulous in this dish but not absolutely necessary if you don't have any or don't prefer it. The lemony vinaigrette is very lovely with the grilled vegetables.

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