Sunday, May 16, 2010

Grilled Hearts of Palm and Asparagus Salad

This Italian salad is so terrific and easy. The hearts of palm and asparagus have a really delightful flavor from the grilling. I used my indoor grill and they came out perfect.

The recipe is modified from one I found in Fine Cooking.

The salad itself has so much texture and depth that it makes a perfect side for a very light spring pasta dish. Serves 4 as a Side.

Grilled Hearts of Palm and Asparagus Salad

5 hearts of palm, rinsed and patted dry

1 cup mixed greens

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 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.

Fill the bowl with mixed greens. Cut the 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.

Bon Appetit!