Episode 204: Green Meets Grill

A New “Egg Salad” with Grilled Vegetables

A New

More Recipes from Episode 204: Green Meets Grill


A New “Egg Salad” with Grilled Vegetables

Recipe Notes

  • Yield: Serves 4
  • Method: Direct grilling
  • Equipment: Small bamboo skewers or toothpicks; vegetable grill grate (optional); an egg grilling spoon (optional)


  • 1 pound fresh hearts of palm, or 1 can of hearts of palm, drained
  • 2 pounds asparagus, fibrous ends snapped off
  • 2 ears sweet corn, husked
  • Sesame oil for basting, plus 3 tablespoons for the dressing
  • Sea salt and freshly ground black pepper
  • 2 sour oranges or blood oranges, cut in half crosswise
  • ¼ cup sugar, in a shallow dish

To Finish the Vinaigrette

  • Charred sour orange juice (see above)
  • 2 tablespoons rice vinegar
  • 3 tablespoons chopped fresh cilantro or chives
  • 1 tablespoon black or toasted white sesame seeds

  • 2 bunches baby arugula (preferably wild)

  • 4 tablespoons extra virgin olive oil
  • 4 large eggs (preferably farm eggs)

Recipe Steps

1: Set up your grill for direct grilling and heat to high (450 to 600 degrees). Trim any discolored leaves off the fresh hearts of palm or drain the canned.  Pin the asparagus stalks together with bamboo skewers or toothpicks to form rafts, 4 to 5 stalks per raft.  Husk the corn.

2: Lightly brush the hearts of palm, corn, and asparagus with sesame oil and season with salt and pepper.

3: Brush or scrape the grill grate clean and oil well.   Grill the hearts of palm, asparagus and corn until well browned, 3 to 4 minutes per side, 6 to 8 minutes in all for the hearts of palm and asparagus, and 9 to 12 minutes in all for the corn. Transfer to a wire rack to cool.

4: Cut the hearts of palm crosswise into 1/4-inch slices.   Cut the kernels off the corn cobs using long lengthwise strokes of a chef’s knife.   Cut the asparagus stalks into 2-inch lengths.   The recipe can be prepared ahead to this stage.

5: Meanwhile, dip the cut sides of the orange halves in sugar and place them, sugared side down, on the grill grate. Grill until darkly browned.

6: Meanwhile, make the dressing: Squeeze the juice from the caramelized orange halves into a mixing bowl.   Add the vinegar, 1 teaspoon of sugar (leftover from dipping the orange), and salt and pepper and whisk until the salt and sugar crystals are dissolved.   Whisk in the 3 tablespoons of sesame oil and 1 tablespoon of water.   Stir in the grilled corn, chopped cilantro, and salt and pepper to taste: the mixture should be highly seasoned.

7: Arrange the arugula on the plates.   Arrange the grilled asparagus spears on top.   Spoon the grilled corn mixture over them, leaving the ends of the asparagus exposed.  Arrange the hearts of palm on top.

8: Heat 1 tablespoons olive oil in the egg spoon.   Remove the grate and thrust it over a hot fire (preferably a wood fire).   When hot, crack in the egg. (Alternatively, fry in a small cast iron skillet.) Fry until cooked to taste, 2 minutes for a runny yolk.   Season with salt and pepper.   Slide the egg on top of the salad.   Fry the other eggs the same way.

9: Dust with black sesame seeds and you’re in business.

Recipe Tips

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Steven Raichlen’s Project Fire is a production of Maryland Public Television, Barbacoa, Inc., and Resolution Pictures. © 2019 Barbacoa, Inc. Photos by Chris Bierlein.