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  • 2 tablespoons Olive Oil

  • 3 heads belgian endive halved lengthwise

  • 1 large head raddicchio cut into 6 to 8 wedges

  • 1 head romaine lettuce quartered

  • salt and freshly ground black pepper

  • 2 tablespoons Balsamic vinegar


  • 1.

    Prepare the barbecue (medium-high heat).

  • 2.

    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.

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