Grilled Lettuces

Ingredients for grilled lettuces:

3 small heads of Romaine lettuce

3 Belgian endives

3 small heads of radicchio lettuce

¼ cup Extra Virgin Olive oil 

Ingredients for dressing:

2 small anchovies, whipped clean and finely chopped

1 teaspoon good quality capers, washed, drained and kept whole

1 small shallot, finely chopped

¼ cup Extra Virgin Olive Oil

Freshly ground black pepper, to taste

NO EXTRA SALT

1 Tablespoon sherry vinegar

10 Castelvetrano olives, pitted and sliced

¼ cup Italian parsley, coarsely chopped  

Directions for grilled lettuces:

1.       Cut all lettuces and Belgian endives in half.

2.       Carefully wash and dry in paper towels.

3.       Using a pastry brush, lightly coat with olive oil.

4.       Put a grill pan on medium heat and first lay Belgian endive on the cut side down.

5.       Cook for one minute and then add other lettuces.

6.       Turn endive and cook for another minute and remove to a plate.

7.       Turn other lettuces and cook for one more minute. Remove from heat and add to the plate with the endives and set aside while you make the dressing.  

Direction for dressing:

1.       Put anchovies, capers, and shallot in a bowl.

2.       Add olive oil and black pepper.

3.       Mix thoroughly with a tiny whisk.

Plating grilled lettuces:

1.        Divide grilled lettuces and Belgian endive on six plates.

2.       Drizzle lightly with dressing making sure you pick up pieces of capers and shallots.

3.       Top with olive slices and parsley.

4.       Serve with crusty bread and a slice of your favorite chèvre, goat’s milk cheese. 

Serves: Six

Recommended wines:  Chenin Blanc, Sauvignon Blanc, Gruner Veltliner, Verdicchio or Riesling