Grilling tonight? Why not add some radicchio and romaine to the fire. Grilled salads take the boredom out of ordinary salads. You'll love this savory and smoky side dish!
1/3 Cup Extra Virgin Olive Oil, flavored or plain
1/4 Cup oregano balsamic vinegar
6 cloves garlic, chopped
1/2 teaspoon crushed red pepper flakes
4 large heads of Radicchio, quartered lengthwise with some core still attached
1 medium head of romaine lettuce, quartered lengthwise with some core attached
1 Cup pecorino cheese, shaved
Salt and Pepper to taste
In a large bowl, whisk oil, balsamic, garlic, and red pepper. Add radicchio and romaine, toss to coat and let marinate for 15 minutes. Set your grill to a medium heat, drain marinade into a separate bowl and set aside. Place greens on a grilling pan or over foil as to not expose it to direct heat. Sprinkle with salt and pepper. Grill until edges are crisp and slightly charred, turning occasionally. Keep a close eye on them, turning as needed.
Remove from grill and separate from cores. Chop into smaller pieces if desired. Place in serving platter, drizzle with reserved marinade, sprinkle with cheese and serve immediately.