Grilled Lettuces

• 3 tablespoons olive oil
• 2 heads Belgian endive, halved lengthwise
• 1 large head radicchio, cut into 6 wedges
• 1 head romaine lettuce, quartered
• Salt and freshly ground pepper
• 2 tablespoons balsamic vinegar

1. Prepare a charcoal or gas grill for moderately high heat or preheat a ridged grill pan over moderately high heat.
2. Brush 1 tablespoon of the olive oil over the endives, radicchio and romaine, then sprinkle with salt and pepper.
3. Grill the lettuces, turning occasionally, until they are crisp-tender and browned in spots, about 6 minutes.
4. Coarsely chop the lettuces.
5. In a large bowl, toss the lettuces with the vinegar and the remaining 2 tablespoons of olive oil.
6. Season the salad to taste with salt and pepper.
7. Serve warm.

olive oil, endive, head radicchio, romaine lettuce, salt, balsamic vinegar

Taken from www.foodandwine.com/recipes/aspen-2006-grilled-lettuces (may not work)