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Roasted Lettuce, Radicchio, and Endive
Roasted Lettuce, Radicchio, and Endive
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Elegant warm salad: Lettuce, radicchio, and endive stuffed with olives, capers, and herbs, roasted to perfection.
Ingredients:
  • 2 heads radicchio, halved lengthwise
  • 2 heads Belgian endive, halved lengthwise
  • 1 head chicory (curly endive), halved lengthwise
  • 1 head romaine lettuce, halved lengthwise
  • 3 tablespoons olive oil, divided
  • 0.75 cup pitted Greek olives
  • 0.5 cup capers
  • 1 tablespoon dried oregano
  • 1.5 teaspoons ground thyme
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground dried chile pepper
  • 2 tablespoons grated Romano cheese
Instructions:
  • Preheat your oven to a toasty 375 degrees F (190 degrees C) and elegantly line a baking dish with parchment paper.
  • Arrange radicchio, Belgian endive, chicory, and romaine lettuce halves in a flat layer on the baking sheet and generously drizzle with 2 tablespoons of olive oil.
  • In a small bowl, toss olives and capers together. In another small bowl, combine oregano, thyme, salt, black pepper, and chile pepper to create a flavorful spice mixture.
  • Gently fill inner leaves with olives, capers, and spices using your fingers. Secure halves together with kitchen string to keep the filling intact. Finish with a drizzle of the remaining 1 tablespoon of olive oil.
  • Roast in the hot oven until crispy and slightly wilted, about 10 to 15 minutes. Remove kitchen string and generously sprinkle with Romano cheese before serving.

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