Grilled Hearts Of Palm & Asparagus Salad (v, Gf) Recipe

Prepare Hearts of Palm

Drain hearts of palm and pat dry with paper towels. If whole, halve lengthwise; if in rounds, leave as is or cut into 1/2" thick slices for better grilling contact.

Trim Asparagus

Snap or trim woody ends from asparagus (about 1–2 inches). If spears are very thick, slice lengthwise once to help cook evenly.

Preheat Grill

Preheat a gas or charcoal grill to medium-high (about 400–450°F / 200–230°C). If using a grill pan, heat over medium-high heat until shimmering.

Oil and Season

Toss asparagus and hearts of palm lightly with 2 tablespoons olive oil, 1 tsp coarse sea salt, and 1/2 tsp freshly ground black pepper, ensuring a thin, even coating.

Grill Vegetables

Place asparagus perpendicular to grates or on a grill basket and place hearts of palm flat on the grill. Grill asparagus 3–5 minutes, turning once, until charred in spots and tender-crisp. Grill hearts of palm 2–4 minutes per side until warmed and lightly charred. Remove from grill and let rest 2 minutes.

Toast Almonds

While grilling (or in a small skillet over medium heat), toast sliced almonds 2–4 minutes, stirring frequently, until fragrant and light golden. Transfer to a bowl to cool.

Assemble Salad

On a large platter or individual plates, arrange baby arugula and chiffonaded basil. Cut grilled asparagus into 2–3" pieces on a diagonal. Slice hearts of palm into bite-sized pieces if not already. Scatter asparagus, hearts of palm, halved cherry tomatoes, and radish slices over the greens. Sprinkle toasted almonds on top.

Season Lightly

Finish the assembled salad with a light drizzle of olive oil if desired and a small pinch of coarse salt and freshly ground pepper to taste; dressing will be added next.

Combine Ingredients: In a medium bowl or a jar with a lid, add 3/4 cup buttermilk, 3 tablespoons fresh lemon juice, 1 teaspoon lemon zest, 3 tablespoons olive oil, 1 teaspoon Dijon mustard, 1 teaspoon honey or maple syrup, 1 tablespoon minced shallot, 1/2 teaspoon grated garlic, 1/2 teaspoon fine sea salt, and 1/4 teaspoon freshly ground black pepper.

Emulsify: Whisk vigorously for 30–45 seconds (or close jar and shake vigorously for 20–30 seconds) until the dressing is smooth and slightly thickened. Taste and adjust seasoning with more salt, pepper, or lemon juice as needed.

Rest: Let dressing sit at room temperature for 10 minutes to allow flavors to meld. If making ahead, refrigerate up to 48 hours and shake or whisk before using; bring to room temperature before serving if chilled.

Dress Salad: Just before serving, drizzle 3/4 to 1 cup of dressing over the assembled salad (start with less and add more to taste) and toss gently to coat. Garnish with additional basil leaves and a final sprinkle of toasted almonds.