Recipe Brought to you by FoodFit

This recipe serves: 4
Preparation time: 10 minutes
Cooking time: 10 minutes

1 head escarole
1 head radicchio
3 teaspoons extra virgin olive oil
kosher salt
1 butterhead lettuce, washed
1 tablespoon fresh lemon juice
freshly ground black pepper

Preheat the grill to medium-low. Cut the escarole and the radicchio in
quarters, cutting directly through the root end so that each quarter
remains intact. Gently wash the lettuce quarters. Using 2 teaspoons of
olive oil, sprinkle each quarter head of lettuce with oil and salt. Grill
the lettuce quarters on all sides until the leaves just begin to wilt,
about 5 to 8 minutes total. Set aside and cool. Toss the grilled lettuce
with the lemon juice and fresh pepper. Divide the salad among 4 plates and
serve.

Nutrition Facts Serving size: 1 salad Calories 93 Total Fat 4 g Saturated
Fat 1 g Protein 5 g Total Carbohydrate 12 g Dietary Fiber 6 g Sodium 173
mg Percent Calories from Fat 37% Percent Calories from Protein 17% Percent
Calories from Carbohydrate 46%

--
Rec.food.recipes is moderated by Patricia D. Hill at reci...@swcp.com.
Only recipes and recipe requests are accepted for posting.  
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/