Hot Greens

A few years ago it seemed like all the cool chefs and restaurants were grilling lettuce for salads.  I still like to do it occasionally, especially in summer when I’ve already got the grill going. 

It’s fun to make Grilled Caesar.  Grill a lot of Romaine, and serve the other toppings – homemade Caesar dressing, Parmesan Crisps (recipes in Salad Joy) and homemade croutons – and let guests make their own salads. 

It’s also fun to crunch up spinach, either as a bed of greens or to throw on top of your entrée. Dry the spinach well – this is critical – and then toss it in (stand back!) a large skillet of about 2-3 tablespoons of heated oil.  Remove almost immediately with a spider onto paper towels and serve.

Here’s a cool way to make Grilled Radicchio.  Two are plenty as a hearty lunch portion or serve one as a starter salad.

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Two heads Radicchio

8 slices Prosciutto

1-2 t. Olive Oil

½ Red Onion, sliced in half moons

¼ cup Red Wine Vinegar

2-3 T Sugar

¼ cup best quality Balsamic

Slice the red onion into thin half-moons.  Combine the vinegar and sugar in a small re-sealable plastic bag until the sugar is dissolved.  Add the onions and let them “pickle” for at least an hour. 

Quarter the radicchio heads and wrap in slices of prosciutto.  Use toothpicks to secure. 

Heat a large non-stick pan, add radicchio quarters and brown on all sides, about two minutes per side. 

Set the quarters aside on a plate, and keep the skillet handy. 

Heat the olive oil in the pan, add the balsamic to the pan and reduce by half.  Plate the radicchio quarters.  Top with the onions and drizzle on the balsamic.

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Let me know if you try it and how you like it!