Grilled Hearts Of Palm Radicchio And Asparagus Recipes

GRILLED RADICCHIO WITH RICOTTA SALATA

Steps:

• Preheat a grill pan to medium-high heat.
• In a medium bowl, combine the anchovy paste, honey, lemon zest, lemon juice, olive oil and salt. Whisk until smooth and combined.
• Place the radicchio in the pan and grill until charred and starting to wilt, 3 to 4 minutes per side. Remove to the bowl with the dressing and toss well to coat. Top with the ricotta salata and sprinkle with the hazelnuts.

MY FAVORITE ASPARAGUS

Steps:

• Set up a grill for even medium-high heat. If using a charcoal grill, build coals evenly along the bottom.
• Whisk together the extra-virgin olive oil, mustard, horseradish, lemon juice and zest in a bowl. Season with salt and pepper. Set aside. Place the asparagus, endive and onions on a rimmed baking sheet and drizzle with the olive oil. Sprinkle with salt and pepper and toss to coat. Place on the grill and cook, turning once, until tender-crisp and lightly charred, 4 to 5 minutes. Serve drizzled with the dressing and topped with the tarragon leaves, if using.

GRILLED HEARTS OF PALM AND CRAB SALAD WITH MANGO

Steps:

• Heat grill to high. Drizzle hearts of palm with oil and season with salt and pepper. Grill for 30 seconds to 1 minute per side until slightly charred and just warmed through. Remove from heat.
• Whisk together coconut milk, hot sauce, lime juice, honey, 1 teaspoon salt, 1/4 teaspoon pepper, cilantro, and red onion in a medium bowl. Add the crabmeat, mango, grilled hearts of palm, and mesclun, and toss until well dressed. Mound onto a serving plate and drizzle with more hot sauce, if desired. Sprinkle with torn cilantro leaves and serve.

GRILLED HALIBUT WITH TOMATOES AND HEARTS OF PALM

Steps:

• Prepare a grill for medium heat; oil grates. Finely grate 1 tsp. lemon zest directly onto halibut and lightly drizzle with oil; season with salt and pepper. Grill halibut, turning once, until browned on both sides and just opaque in the center, about 5 minutes.
• Meanwhile, combine tomatoes, hearts of palm, and 1/4 cup oil in a medium bowl; squeeze in 2 Tbsp. juice from lemon and toss to combine. Season with salt and pepper.
• Toss basil into tomato salad. Serve halibut with tomatoes and dressing spooned over.

GRILLED RADICCHIO

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Place radicchio in a large bowl. Add 1 tablespoon olive oil and salt; toss to coat.
• Whisk together remaining 2 tablespoons olive oil, mustard, and vinegar in a separate bowl. Set aside.
• Grill radicchio on the preheated grill for 3 minutes on each side. Transfer to a serving dish and drizzle reserved dressing over the top. Serve immediately.

AVOCADO, ASPARAGUS, AND HEARTS OF PALM SALAD

Steps:

• In a medium skillet over high heat, bring 1 inch of salted water to a boil. Add the asparagus and cook, uncovered, until crisp-tender, about 3 minutes. Drain and rinse with cold water to stop the cooking. Pat dry and transfer to a large salad bowl.
• Add the hearts of palm, cherry tomatoes, and onions to the salad bowl.
• In a small bowl, whisk together the vinegar, lemon juice, mustard, garlic, pepper, and sugar. Gradually whisk in the oil, then pour over the salad and toss to coat the vegetables. Add the diced avocado, season with salt and pepper, and toss gently. Sprinkle the salad with toasted pine nuts and serve immediately.

MARINATED ASPARAGUS, HEARTS OF PALM, AND CHERRY TOMATOES

Steps:

• Snap off the tough ends of the asparagus, and remove scales with a pairing knife or vegetable peeler.
• Blanch asparagus in boiling water for 4 minutes, then submerge in cold water to stop the cooking process. Drain well. Asparagus should be crisp-tender.
• Combine asparagus & drained hearts of palm and place in a heavy duty zip-top bag.
• Combine well the next 4 ingredients, and pour into bag (might want to double your bags so it doesn't leak).
• Marinate vegetables, turning bag occasionally for about 8 hours.
• When ready to serve - add cherry tomatoes and serve in dressing with a slotted spoon.

CHILLED HEARTS OF PALM WITH ASPARAGUS AND COCONUT LIME DRESSING

Steps:

• In a large bowl combine asparagus, hearts of palm, cucumber and mixed baby greens.
• In a medium-size bowl combine coconut milk, rice wine vinegar, lime juice and honey. Stir with a wire whisk while slowly adding canola oil in a steady stream. Once all the oil is incorporated, season to taste with salt and pepper. Add dressing to salad, and toss gently.
• To serve, sprinkle macadamia nuts on each serving.

ASPARAGUS, HEARTS OF PALM AND CARROT SALAD

Steps:

• Wash and spin dry the spinach leaves. Arrange on small platter.
• Snap stems off asparagus & steam or boil until tender-crisp. Don't over-cook!
• Steam or boil carrots until tender-crisp. Don't over-cook!
• Drain hearts of palm and rinse twice. Cut into medium sized slices.
• Mix asparagus, carrots and hearts of palm and arrange over spinach leaves.
• Combine oil, vinegar, sugar, mustard, salt & pepper together. Whisk well or put in blender.
• Drizzle over salad until all of it has a light coating.
• Serve immediately.

ASPARAGUS, GREEN BEAN, AND HEARTS OF PALM SALAD

Steps:

• In a large bowl, whisk together vinegar, oil, sugar, and dill. Add cucumbers and onion, season with salt and pepper, and toss until well combined; set aside.
• Fill a large pot with water and bring to a boil. Add salt and return water to a boil. Prepare an ice-water bath; set aside. Place asparagus in boiling water; cook until just tender, 2 minutes. Using a slotted spoon, transfer asparagus to ice-water bath for 1 minute, remove and pat dry; transfer to cucumber mixture. Add beans to the boiling water, and cook until just tender, 3 minutes. Using a slotted spoon, transfer beans to the ice-water bath for 1 minute, remove and pat dry. Transfer beans to cucumber mixture along with hearts of palm, tomatoes, and lettuce. Season with salt and pepper; toss until well combined.

GRILLED ASPARAGUS

Steps:

• Preheat grill for high heat.
• Lightly coat the asparagus spears with olive oil. Season with salt and pepper to taste.
• Grill over high heat for 2 to 3 minutes, or to desired tenderness.

GRILLED SKIRT STEAK AND HEARTS OF PALM SALAD

Steps:

• Whisk together 1 tablespoon each curry paste and oil. Season steak with salt and rub all over with curry mixture. Transfer to a resealable bag and let stand, massaging occasionally, 10 minutes (or refrigerate up to 1 day).
• Meanwhile, in a small bowl, whisk together lime zest and juice, sugar, fish sauce, and remaining 1 teaspoon curry and 1 tablespoon oil. Season with salt.
• Cook noodles in a large pot of boiling water until just tender, about 2 minutes; drain. Rinse under cold water; drain well.
• Heat grill to high. Brush grates with oil. Grill steak, flipping once, until charred in places and a thermometer inserted into thickest parts registers 125°F for medium-rare, about 3 minutes per side. Transfer to a plate; tent with foil. Meanwhile, brush hearts of palm lightly with oil. Grill, flipping once, until charred in places, 1 to 2 minutes total. Transfer to plate and brush with 1 tablespoon fish-sauce dressing. Let steak rest 10 minutes, then slice against the grain.
• To serve, toss tomatoes, vermicelli, and herbs with three-quarters of dressing and any accumulated steak juices. Season with salt and pepper. Divide greens among 4 plates; top with vermicelli mixture, hearts of palm, and steak. Drizzle remaining dressing over top.

GRILLED HEARTS OF PALM, RADICCHIO, AND ASPARAGUS

Steps:

• 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.

GRILLED RADICCHIO & (VEGGIES OF CHOICE)

Steps:

• Place the garlic, olive oil, rosemary, sage, thyme, vinegar, salt, and pepper in a large bowl and mix well.
• Add the radicchio and gently toss so that it is well coated.
• Cover and let marinate at room temperature for at least 1 hour.
• Preheat grill.
• Place the radicchio on hot grill and baste the marinade on top.
• Grill turning with tongs till edges of the radicchio are crisp and almost beginning to look burnt, about 15 minutes.
• Serve immediately, with grated Parmesan cheese.