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2 tablespoons olive oil
3 heads Belgian endive, halved lengthwise
1 large head radicchio, cut into 6 to 8 wedges
1 head romaine lettuce, quartered
Salt and freshly ground black pepper
2 tablespoons balsamic vinegar
Prepare the barbecue (medium-high heat).
Drizzle 1 tablespoon of oil over the endive, radicchio and romaine, then sprinkle with salt and pepper. Grill the lettuces until they are crisp-tender and browned in spots, turning occasionally, about 6 minutes. Coarsely chop the lettuces, then toss them in a large bowl with the remaining oil and vinegar. Season the salad, to taste, with more salt and pepper. Serve warm.
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