Grilled Dinner Salad
Ingredients
2 heads romaine lettuce, cut in half lengthwise, core intact
1 head radicchio, cut in half
2 fennel bulbs, quartered, reserve fronds for garnish
1 lemon, cut in half
6 tablespoons olive oil, divided
1 tsp salt
1 tsp pepper
Preparation
Heat grill to medium. Brush cut romaine, radicchio, and fennel with some of the olive oil, season with salt and pepper. Grill fennel 10-12 minutes, grill others cut side down 5-6 minutes until edges are charred and cores are just tender. Grill lemons at the same time.
Remove to a large platter, cut radicchio into halves again. Squeeze lemon juice over all, drizzle remaining olive oil on top, and season with a bit more salt and pepper. Top with fennel fronds. Serve with grilled fish or chicken.
