Step

• Step 1

  When ready to cook, set the temperature to 375℉ and preheat, lid closed for 15 minutes.

• Step 2

  Drizzle the radicchio and endive with olive oil and season with salt and pepper.

  Ingredients

  • 2 Head radicchio, quartered

  • As Needed olive oil

  • To Taste salt

  • To Taste black pepper

  • 2 Head endive, chopped

• Step 3

  When the grill is up to temperature, add the lettuces and cook with the lid closed for 2-4 minutes per side, until they begin to wilt. Remove from the grill.

• Step 4

  Drizzle halved lemons with olive oil and place cut side down on the grill for 2-3 minutes.

  Ingredients

  • 2 Whole lemon, halved

  • As Needed olive oil

• Step 5

  In an oven-proof skillet, add the almonds to the grill. Close the lid and toast for 2-3 minutes. Remove from the grill.

  Ingredients

  • 1/2  Almonds, chopped

• Step 6

  To make the Vinaigrette: Combine shallots, red wine vinegar, and the grilled lemon juice in a bowl and add salt. While whisking the red wine vinegar mixture, slowly pour in olive oil until combined. Add black pepper.

  Ingredients

  • 1 Small shallot, thinly sliced

  • 1/4 Cup red wine vinegar

  • 1 Teaspoon salt

  • 1/2 Cup olive oil

  • 1/2 Teaspoon black pepper

• Step 7

  Chop the grilled lettuces into bite sized pieces and arrange in a bowl. Top with endive, salami, provolone, peppers, pears, and toasted almonds.

  Ingredients

  • 5 Ounce Salami

  • 1/2  diced provolone cheese

  • 4 Whole fire roasted red peppers, drained and cut into thin strips

  • 1  pear, diced into 1/2 inch pieces

• Step 8

  Toss with vinaigrette and season with salt and pepper to taste. Enjoy!