Grilled Salad

You know you want to know what the hell a grilled salad is. First, I'll tell you what it's not. No zucchini, no asparagus, no grilled eggplant. You can add these things if you want to, but essentially it is made of lettuce. Grillable lettuce? Yes, grillable lettuce.
So when your mother calls you and asks "Have you eaten your greens today?" You can proudly say "Yes, mom, I at my greens. " Even if its 20 degrees with a wind chill of 8, you can have salad.

Grilled Salad

2 head of endive
1 small head of radicchio
1 head of hearty lettuce, like romaine
Olive oil
Sea Salt
Freshly grated or sliced Parmesan cheese
Crunchy garnish. Might I suggest sesame seeds, unsweetened dried raspberries, or hemp hearts?

Slice the heads of endive, radicchio and lettuce lengthwise in quarters and do not core them. So you end up with four long pieces attached at the base for each head of greens. I know they aren't all green. I'm calling all of them "greens" for the purposes of this recipe.

Heat a good dollop of oil in a non-stick pan and sprinkle in some sea salt. Place the greens cut side down in the hot pan and saute for about 3 minutes per cut side.

Take all the greens out with tongs and immediately cut them crosswise into strips. Toss in a bowl with the pan drippings and healthy grating of parmesan cheese. You can add dressing, but if you oiled and salted the pan nicely, you won't need it. I sometimes drizzle a little more oil on top. Add your garnish now if you'd like. Serve warm or at room temperature as a lunch, a side dish, or under grilled chicken for dinner.

If you have leftovers, you can add them to any soup or stir-fry. They are especially good stirred into hot lentil soup at the last minute.

See? Now you can say, "Yes, mom, I ate my greens. "