Grilled Hearts of Palm, Radicchio, and Asparagus
This makes a great accompaniment to grilled chicken or pork. Use a vegetable peeler to shave the Parmigiano.
Ingredients
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5 hearts of palm, rinsed and patted dry
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1/2 head radicchio, halved lengthwise (about 4 ounces)
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1/2 bunch asparagus, ends trimmed (about 8 ounces)
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1/4 cup extra-virgin olive oil
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Kosher salt and freshly ground black pepper
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1 tablespoon fresh lemon juice
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1/2 teaspoon finely grated lemon zest
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Pinch of granulated sugar
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3 very thin slices prosciutto di Parma, torn into strips (about 1-3/4 ounces)
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1 ounces shaved Parmigiano-Reggiano (scant 1/2 cup)
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, 1/4 teaspoon 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, 1/4 teaspoon salt, and a pinch of 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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