The “I’m So Fancy” Grilled Romaine, Radicchio, Endive Salad

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Prep Time
Cook Time
  • 3 romaine hearts, halved
  • 3 endive heads, halved
  • 2 radicchio heads, halved
  • 1 red onion, cut in half and then into ½-inch slices
  • ¾ cup bleu cheese
  • 3 Tbsp. olive oil
  • balsamic vinegar, as desired
  • salt and pepper, to taste
  1. Pre-heat grill to medium high heat. Meanwhile, Cut off the stem at the bottom of the romaine hearts, but leave enough that the hearts are still held together.
  2. Using a brush, paint olive oil onto all of the lettuce bunches. Season with salt and pepper (as much/little as you like).
  3. Grill all of the lettuce face down on medium heat until browned, about 3 minutes. Then, flip and grill other side for only a minute or so.
  4. While grilling the lettuces, grill the sliced onion (we like to do ours in a basket so that the pieces don’t fall in) for 2-3 minutes on each side.
  5. On each plate, assemble 1 ½ romaine heart, 1 ½ endive head, and 1 ½ radicchio. Squeeze some lemon on top.
  6. Drizzle with balsamic vinegar.
  7. Sprinkle bleu cheese (as much/little as you like).

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