Grilled Hearts Of Palm Radicchio And Asparagus Food

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GRILLED HEARTS OF PALM AND CRAB SALAD WITH MANGO



Grilled Hearts of Palm and Crab Salad with Mango image

Provided by Bobby Flay

Categories     appetizer

Time 17m

Yield 4 to 6 servings

Number Of Ingredients 12

2 (14-ounce) cans hearts of palm, drained
Canola oil, or olive oil
Salt and pepper, plus 1 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper
2 cups unsweetened coconut milk
3 tablespoons habanero hot sauce, plus more for drizzling
2 limes, juiced
2 tablespoons honey
1/4 cup chopped fresh cilantro leaves, plus more for garnish
1/2 red onion, thinly sliced
1 1/2 pounds lump crabmeat, picked over
1 mango, peeled, pitted, and diced
2 to 3 cups mesclun, washed and dried

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 RADICCHIO & (VEGGIES OF CHOICE)



Grilled Radicchio & (Veggies of Choice) image

This is just FAB!!!!!! Also great to add asparagus, zucchini, peppers, eggplant, mushrooms, onions to the marinade. Then grill! Serve this hot or chilled.

Provided by Rita1652

Categories     Onions

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

4 garlic cloves, finely chopped
1/4 cup olive oil
1 teaspoon chopped fresh rosemary leaf
1 teaspoon chopped sage
1 teaspoon chopped thyme
1/4 cup balsamic vinegar
kosher salt, to taste
1/2 teaspoon black pepper
4 heads radicchio, halved through the root
grated parmesan cheese, for garnish (optional)

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.

CHILLED HEARTS OF PALM WITH ASPARAGUS AND COCONUT LIME DRESSING



Chilled Hearts of Palm With Asparagus and Coconut Lime Dressing image

This is a chilled salad recipe that is included in a cookbook titled Chefs of Aloha: Favorite Recipes from the Top Chefs of Hawaii. It was attributed to the Manele Bay Hotel restaurant on the island of Lana'i, Hawaii.

Provided by Northwestgal

Categories     Greens

Time 15m

Yield 5 serving(s)

Number Of Ingredients 11

20 asparagus spears, blanched and chilled
1 lb hearts of palm, thinly sliced
1 japanese cucumber, thinly sliced
1/2 lb mixed baby greens
1/4 cup roasted macadamia nuts, chopped (garnish)
1/2 cup coconut milk
1/4 cup rice wine vinegar
1/8 cup lime juice
3 tablespoons honey
1 cup canola oil
salt and pepper, to taste

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.

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