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Grilled Lettuces


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  • 2 tablespoons olive oil
  • 3 heads Belgian endive halved lengthwise
  • 1 large radicchio head cut 6 to 8 wedges
  • 1 head romaine lettuce quartered
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 2 tablespoons balsamic vinegar


Servings 6


Step 1

Prepare the barbecue (medium-high heat).

Drizzle 1 tablespoon of oil over the endive, radicchio and romaine, then sprinkle with salt and pepper. Grill the lettuces until they are crisp-tender and browned in spots, turning occasionally, about 6 minutes.

Coarsely chop the lettuces, then toss them in a large bowl with the remaining oil and vinegar. Season the salad, to taste, with more salt and pepper. Serve warm.

This recipe yields 6 servings.

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