Salads are made tastier with the addition of various grilled toppings that you can prepare on your BBQ. Grilled Radicchio, Romaine and Belgian Endive Salad with Bacon and Warm Balsamic Vinaigrette Prep Time: 15 mins Serves: 4 Print friendly version Ingredients 1 head Baby Romaine, cut in half 1 head Radicchio, cut in quarters 1 head Belgian Endive, cut in half 8 strips Maple Smoked Bacon Ingredients for the Vinaigrette: 1 clove Roasted Garlic, chopped 2 cloves Shallots, chopped 2 tbsp Balsamic Vinegar 4 tbsp Olive Oil 1/2 Lemon, juice only Indoor Preparation Whisk all vinaigrette ingredients together in a stainless steel bowl. Place over low heat and warm. Outdoor Preparation Grill bacon over moderate heat, turning frequently to prevent burning. Set aside and keep warm. Brush lettuces with olive oil, season with a pinch of salt and pepper. Grill over moderate heat on all sides. Arrange lettuces on a platter, garnish with bacon strips and drizzle vinaigrette over top. Serve immediately. | Back to all recipes
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