Grilled Summer Salad Recipe
Ingredients
| 4 heads Belgian endive, halved lengthwise | ||
| 2 heads radicchio or romaine lettuce, quartered lengthwise | ||
| 2 medium zucchini, thickly sliced on the diagonal | ||
| Olive oil | 2 Teaspoon | |
| Basil | 2 Teaspoon, minced | |
| 2 large firm tomatoes | ||
| Balsamic vinegar | 1/4 Cup (16 tbs) | |
Directions
Place the endive, lettuce and zucchini in a large baking dish.
Drizzle with the oil.
Sprinkle with the basil.
Toss lightly to combine and to coat the vegetables with the oil.
Cut the tomatoes in half through their cores.
Trim the cores.
Cut each half lengthwise into 1" wide wedges.
Prepare a grill and arrange the zucchini slices over the hottest coals.
Surround with the endive and lettuce.
Add the tomatoes, positioning them near the outer edges of the rack.
Grill for about 3 minutes.
Carefully flip the pieces and grill for 3 to 5 minutes, or until browned and soft.
Remove the pieces with a metal spatula and divide among 8 plates.
Sprinkle with the vinegar.
Drizzle with the oil.
Sprinkle with the basil.
Toss lightly to combine and to coat the vegetables with the oil.
Cut the tomatoes in half through their cores.
Trim the cores.
Cut each half lengthwise into 1" wide wedges.
Prepare a grill and arrange the zucchini slices over the hottest coals.
Surround with the endive and lettuce.
Add the tomatoes, positioning them near the outer edges of the rack.
Grill for about 3 minutes.
Carefully flip the pieces and grill for 3 to 5 minutes, or until browned and soft.
Remove the pieces with a metal spatula and divide among 8 plates.
Sprinkle with the vinegar.
Chef
