Whether served as a main course, starter or side, you can't go wrong with this recipe for Grilled Endive And Romaine Salad from chef, author, and the mind behind the educational and inspiring food blog The Culinary Exchange, Matthew Robinson.

GRILLED ENDIVE AND ROMAINE SALAD

Prep Time:15 Min Cook Time:10 Min Total Time:25 Min Serves 4

Ingredients

4 white or red endive

4 baby romaine/gem lettuces

1/4 lb broccoli rabe

1 lemon

Olive oil

Fresh parmesan cheese

Salt and pepper

 

Instructions

1. Clean the endive and baby romaine removing any outer leaves that are

bruised.

2. Trim the ends of the endive and lettuces just enough to remove the rough

end, but not enough to separate all the leaves.

3. Cut the endive and lettuces in half longways.

4. Wash the broccoli rabe.

5. Place the endive, lettuce, and broccoli rabe in a large bowl or plastic
bag.

Drizzle with enough olive oil to lightly coat. Season with salt and pepper.

6. Place the oiled endive and lettuce cut side down on a hot grill. Place
the

broccoli rabe on the grill going against the grain of the grill grate to
reduce

the chance of the broccoli rabe falling into the flames.

7. When the vegetables are just starting to soften and get tender, flip
them and

continue to cook until tender but with some crispness remaining. A little

charring is fine, but they are not meant to be mushy.

8. Remove the vegetables from the grill to a platter and let cool. When
cool,

cut the endive and lettuce halves into thirds or quarters. Cut the broccoli

rabe into bite size pieces.

9. Toss them all together in a large serving bowl.

10. Cut the lemon in half and drizzle with a little fresh lemon juice to
taste,

being careful not to allow any seeds in the salad. Toss well.

11. Adjust seasoning with salt and pepper to taste.

12. Grate parmesan cheese over the vegetables to taste.

13. Serve at room temperature or cold.