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- 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
- 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.
- Using a brush, paint olive oil onto all of the lettuce bunches. Season with salt and pepper (as much/little as you like).
- 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.
- 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.
- On each plate, assemble 1 ½ romaine heart, 1 ½ endive head, and 1 ½ radicchio. Squeeze some lemon on top.
- Drizzle with balsamic vinegar.
- Sprinkle bleu cheese (as much/little as you like).