Grilled Lettuces

w/ A Parmesan-Reggiano Vinaigrette

 

~ Serves 6 ~

 

 

1 head radicchio

1 head romaine, heart only

1 head frisee

3 T Olive Oil

 

  • Cut the head of romaine in half, brush with oil, and sprinkle with salt.

  • Grill until just charred on the outside.

  • Cut into 1 inch pieces and set aside.

  • Quarter the head of radicchio and repeat process allowing radicchio to char a little darker. Grill whole head of frisee without any oil or salt.

  • Combine lettuces in a mixing bowl and drizzle with 2 oz of garlic vinaigrette.

  • Mix well and serve.

 

Parmesan-Reggiano Vinaigrette

3 cloves garlic, finely minced

1 medium shallot, finely minced

1 cup Extra Virgin Olive Oil

1 oz lemon juice

5 oz Parmesan-Reggiano, finely grated

½ tsp white pepper

2 grinds of freshly ground black pepper

1 oz red wine vinegar

2 T parsley, finely chopped

 

  • Whisk all ingredients together in a mixing bowl.

  • Season to taste with salt and additional lemon juice.

 

 

 

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