Serves 6 to 8
2 heads romaine lettuce, trimmed of outer leaves
2 heads endive, trimmed of outer leaves
2 heads radicchio, trimmed of outer leaves
1 cup balsamic or red wine vinaigrette salad dressing
Kosher salt
Freshly ground black pepper
6 scallions, thinly sliced
2 ounces shredded Parmesan
1 cup croutons
Being careful to cut through the core, cut the romaine and endive in half and the radicchio into 4 or 6 wedges per head. Brush all the cut sides with half of the salad dressing. Generously sprinkle with salt and pepper.
Prepare a grill to medium-hot (you can hold your hand at grate level for 3 seconds). Cook the lettuces, turning and brushing on additional salad dressing occasionally, for 6 to 8 minutes, until lightly charred.
Arrange the lettuces on plates or a platter. Drizzle with any remaining salad dressing, top with the scallions, Parmesan and croutons and serve.
Copyright Jill Silverman Hough. All rights reserved.
www.jillhough.com.