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Roasted Lettuce and Radicchio Salad

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PREP TIME
20 min
COOKING TIME
10 min
TOTAL TIME
30 min
SERVINGS
6 servings
Sicilian
Roasted Lettuce and Radicchio Salad
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
  • 3/4 cup pitted Greek olives
  • 1/2 cup capers
  • 1 tablespoon dried oregano
  • 1 1/2 teaspoons ground thyme
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground dried chile pepper
  • 2 tablespoons grated Romano cheese
Instructions
1
Preheat your oven to 375 degrees Fahrenheit, or 190 degrees Celsius. To ensure easy removal of the dish from the oven, cover it with a layer of parchment paper.
2
Next, arrange the halves of radicchio, Belgian endive, chicory, and romaine lettuce in a single layer on the prepared baking dish.
3
Add 2 tablespoons of olive oil to the top of the lettuce, allowing it to absorb the flavor.
4
In a small bowl, combine olives and capers. In another small bowl, mix together oregano, thyme, salt, black pepper, and chile pepper to create a blend of herbs.
5
Using your fingers, fill the inner leaves with olives, capers, and the herb mixture.
6
To keep the filling in place, tie the lettuce halves together with kitchen string.
7
Finally, drizzle the remaining 1 tablespoon of olive oil over the top of the dish.
8
Place the baking dish in the preheated oven and bake until crispy and beginning to wilt, 10 to 15 minutes.
9
Remove the kitchen string and sprinkle Romano cheese over the top of the dish before serving.