All Year
1 hour
Serves 4
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Grilled Radicchio and Romaine with Shaved Pecorino

Marinated lettuce leaves placed on the grill make a delicious salad alternative.


  • 6 cloves garlic, chopped
  • 1/2 t dried crushed red pepper
  • 1/3 c Mild Extra Virgin Olive Oil
  • 1/4 c Oregano White Balsamic Vinegar
  • 4 large heads of romaine and/or radicchio lettuce
  • 1 c Pecorino romano cheese shavings
  • fresh ground pepper


  • 1. Quarter cut lettuce heads lengthwise so that core is attached to each quarter.
  • 2. Whisk olive oil, vinegar, garlic, and crushed red pepper in large bowl. Add lettuce quarters and toss to coat. Marinate 15 minutes.
  • 3. Prepare grill (medium heat). Drain marinade into small bowl. Place radicchio and romaine on grill; sprinkle with sea salt and fresh cracked pepper. Grill until edges are crisp and slightly charred, turning occasionally, about 6 minutes.
  • 4. Transfer to serving platter. Drizzle with reserved marinade and sprinkle with cheese shavings.

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Recipe Products

  • Oregano White Balsamic Vinegar

    Oregano White Balsamic Vinegar

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