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Grilled Lettuces

6 servings

• 3 tablespoons olive oil
• 2 heads Belgian endive, halved lengthwise
• 1 large head radicchio, cut into 6 wedges
• 1 head romaine lettuce quartered
• Salt and freshly ground pepper
• 2 tablespoons balsamic vinegar

Prepare a charcoal or gas grill for moderately high heat or preheat a ridged grill pan over moderately high heat. Brush 1 tablespoon of the olive oil over the endives, radicchio and romaine, then sprinkle with salt and pepper.

Grill the lettuces, turn occasionally, until they are crisp-tender and browned in spots, about 6 minutes, to give a smoky taste.

Coarsely chop the lettuces. In a large bowl, toss the lettuces with the vinegar and the remaining 2 tablespoons of olive oil. Season the salad to taste with salt and pepper. Serve warm.

Chef's tip: Use a mix of lettuces for color and texture. “We all know we eat with our eyes first,” De Laurentiis explained. If you can't afford expensive balsamic vinegar, she added, heat an inexpensive brand to reduce and thicken it, intensifying the flavor.

(From “ Giada's Family Dinners ” by Giada De Laurentiis, Clarkson Potter.)

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