Grilled Radicchio and Romaine with Shaved Pecorino


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

Dish Type:

Gluten Free, Grilled, Nut Free, Salad Dressings, Salads, Vegetarian


All Year, Spring, Summer

Prep Time:

1 hour




  • 6 cloves Garlic, chopped
  • ½ tsp dried crushed Red Pepper
  • ⅓ cup SOOC Mild Varietal Extra Virgin Olive Oil
  • ¼ cup Oregano White Balsamic Vinegar
  • 4 large heads of Romaine and/or Radicchio Lettuce
  • 1 cup Pecorino Romano Cheese Shavings
  • Fresh ground Pepper, to taste
  • SOOC Sicilian Sea Salt, to taste

Products used: Oregano Balsamic Vinegar , Sicilian Sea Salt ,


  • Quarter cut lettuce heads lengthwise so that core is attached to each quarter.
  • Whisk Extra Virgin Olive Oil, Oregano Balsamic, garlic, and crushed red pepper in large bowl. Add lettuce quarters and toss to coat. Marinate 15 minutes.
  • Prepare grill (medium heat). Drain marinade into small bowl. Place radicchio and romaine on grill; sprinkle with Sicilian Sea Salt and fresh cracked pepper. Grill until edges are crisp and slightly charred, turning occasionally, about 6 minutes.
  • Transfer to serving platter. Drizzle with reserved marinade and sprinkle with cheese shavings.