Grilled Radicchio and Romaine with Shaved Pecorino

Grilled Radicchio and Romaine with Shaved Pecorino

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

Products used: , Sicilian Sea Salt,


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


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.