Roasted Lettuce, Radicchio, and Endive

Lettuce, radicchio, and endive are stuffed with olives, capers, and herbs and roasted until wilted in this elegant warm salad.

• Preparation Time: 20 mins
• Cooking Time: 10 mins
• Total Time: 30 mins
• Calories: 192 Calories

Ingredients

• 1 teaspoon salt
• 1 tablespoon dried oregano
• 1 teaspoon ground black pepper
• 2 tablespoons grated Romano cheese
• 3 tablespoons olive oil, divided
• 2 heads radicchio, halved lengthwise
• 2 heads Belgian endive, halved lengthwise
• 1 head chicory (curly endive), halved lengthwise
• 1 head romaine lettuce, halved lengthwise
• 1.5 teaspoons ground thyme
• 0.75 cup pitted Greek olives
• 0.5 cup capers
• 1 teaspoon ground dried chile pepper

Recipe Instructions

Step 1

Stuff inner leaves with olives, capers, and spice mixture using your fingers. Wrap halves together with kitchen string to prevent stuffing from falling out. Drizzle remaining 1 tablespoon olive oil on top.

Step 2

Preheat the oven to 375 degrees F (190 degrees C). Line a baking dish with parchment paper.

Step 3

Place radicchio, Belgian endive, chicory, and romaine lettuce halves in a single layer on the prepared baking sheet. Drizzle 2 tablespoons olive oil on top.

Step 4

Combine olives and capers in a small bowl; set aside. Mix together oregano, thyme, salt, black pepper, and chile pepper in a small bowl until well combined; set aside.

Step 5

Bake in the preheated oven until lettuce is crispy and beginning to wilt, 10 to 15 minutes. Cut off the kitchen string and sprinkle Romano cheese on top before serving.