Recipe: Grilled Romaine and Radicchio Salad

After one bite you will wonder why you haven’t had grilled lettuce before.

To make this salad for four people, you will need two heads of Romaine lettuce, two heads of radicchio lettuce, a red onion, two cups of blanched fresh shelled peas (frozen if you can't find fresh) and a good hard cheese such as Piave or Parmesan Reggiano.

Start by making the marinade for the radicchio and then buttermilk dressing.

Radicchio marinade:

• 3 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 3 garlic cloves minced
• 1 teaspoon fresh rosemary leaves (chopped finely)
• 1 teaspoon sage leaves (chopped finely)
• 1 teaspoon thyme leaves (chopped finely)
• 2 tablespoons balsamic vinegar
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Directions

Peel off the outer most leaves from the heads and cut them in half through the stem. Wash them in cold water. 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.

Buttermilk Dressing

• 2 tablespoons sour cream
• 2 tablespoons mayonnaise
• 1/2 cup buttermilk
• 1 teaspoon minced garlic
• 2 teaspoon minced red onion
• 2 teaspoon minced parsley
• 1 tablespoon fresh lime juice
• 1 teaspoon paprika
• Salt and freshly ground pepper

Directions

While your radicchio is marinating and the dressing is chilling, you can preheat your grill on high. While the grill is preheating, peel off the outer leaves from the Romaine lettuce and cut the heads in half, through the stem. Wash well in cool water. Shake off excess water.

Brush the lettuce with olive oil and sprinkle on a little salt and pepper. Place the radicchio and romaine halves on the hot grill, cut side down. Grill, turning with tongs, until the edges of the radicchio are crisp and almost beginning to look burnt and the romaine has browned, wilted edges. Grilling time will be about 10-15 minutes.

When the lettuce is ready, remove it from the grill and chop up the radicchio. Place one half of each romaine head on a plate and top it with the chopped radicchio, sliced red onion, peas and shaved cheese. Dress with the buttermilk dressing.

 This recipe was written by Anne Savage and originally posted on AnnArbor.com on June 28, 2011.