We eat a ton of salad in the summer. Every now and then, you've got to mix it up a little, or you'll start to feel like Peter Cottontail's unfortunate cousin.
Hence, grilled salad. The radicchio growers have passed along a few tips: cut radicchio and Romaine hearts lengthwise into halves or quarters and baste with olive oil. Be sure to leave a portion of the core on the radicchio to hold the leaves in place. Set on a medium to hot grill and turn frequently to avoid burning.
Use aluminum foil to protect delicate leaf tips. Radicchio and Romaine are cooked, usually in minutes, when they are fork tender.
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