Grilled Radicchio and Romaine Salad

Grilling your dinner tonight? Toss some radicchio and romaine on the grill, too, for this savory, smoky side salad.

• 1 medium head romaine lettuce (about 1 lb.) 
• 1 medium head radicchio (about 8 oz.)
• 1/2 cup extra-virgin olive oil
• 1 medium clove garlic
• 1 small anchovy fillet, rinsed and patted dry
• 2-1/2 Tbs. balsamic vinegar
• 1/2 tsp. Dijon mustard
• Kosher salt and freshly ground black pepper
• 1-1/2 oz. Parmigiano-Reggiano, grated on the large holes of a box grater (1/2 cup, lightly packed)

Prepare a medium-high gas or charcoal grill fire, or heat a grill pan over medium-high heat until hot.


Cut the romaine and radicchio in half through the root ends. Rinse the leaves and dry well.


Pour the oil into a large baking dish. Dip the lettuces cut side down in the oil, swirling to coat well; then place them cut side down on the grill. Grill, covered, without turning, until charred and wilted in spots, about 4 minutes. Transfer to a cutting board. Remove the cores and chop the lettuce into bite-size pieces.


Press the garlic and the anchovy through a garlic press into a large salad bowl (or mince by hand). Whisk in the vinegar, mustard, and 1/2 tsp. each salt and pepper. Transfer the lettuces and any juice from the cutting board to the salad bowl. Add the cheese and toss well.