Best 2 Roasted Lettuce Radicchio And Endive Recipes

**Roasted Lettuce, Radicchio, and Endive: A Medley of Roasted Bitter Greens**

Roasted lettuce, radicchio, and endive is a medley of bitter greens that are roasted until tender and slightly charred. This dish has a smoky flavor with a hint of bitterness that is balanced by the sweetness of the roasted vegetables. The result is a delicious and healthy side dish that can be enjoyed as part of a main meal or as a light lunch or dinner. The bitterness of roasted bitter greens, such as lettuce, radicchio, and endive, is a perfect complement to the sweet and smoky flavors of roasted vegetables. This combination creates a unique and interesting flavor profile that is sure to please even the most discerning palate. The roasted vegetables in this dish can be customized to your liking. You can use any combination of vegetables that you enjoy, such as broccoli, cauliflower, carrots, or Brussels sprouts. The roasting process brings out the natural sweetness of the vegetables and caramelizes the edges, creating a delicious and flavorful dish.

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ROASTED LETTUCE, RADICCHIO, AND ENDIVE

Roasted Lettuce, Radicchio, and Endive image

A Sicilian grandmother taught me to make roasted lettuces this way. I like it for a change from serving cold salad. It is healthy and delicious! Most people like it served with crunchy bread. This also works very well with omelets in the morning or for brunch. Leftovers can be easily re-heated in the microwave.

Provided by Buckwheat Queen

Categories Side Dish Vegetables Greens

Time 30m

Yield 6

Number Of Ingredients 13

Ingredients

2 heads radicchio, halved lengthwise
2 heads Belgian endive, halved lengthwise
1 head chicory (curly endive), halved lengthwise
1 head romaine lettuce, halved lengthwise
3 tablespoons olive oil, divided
¾ cup pitted Greek olives
½ cup capers
1 tablespoon dried oregano
1 ½ teaspoons ground thyme
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon ground dried chile pepper
2 tablespoons grated Romano cheese

Steps:

Preheat oven to 375 degrees F (190 degrees C). Line a baking dish with parchment paper.
Place radicchio, Belgian endive, chicory, and romaine lettuce halves in a single layer on the baking sheet. Drizzle 2 tablespoons of the olive oil on top.
Combine olives and capers in a small bowl. Mix oregano, thyme, salt, black pepper, and chile pepper in a small bowl to make spice mixture.
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.
Bake in the preheated oven until crispy and beginning to wilt, 10 to 15 minutes. Cut off kitchen string and sprinkle Romano cheese on top before serving.

Nutrition Facts : Calories 192.4 calories, Carbohydrate 16.7 g, Cholesterol 2.6 mg, Fat 12.9 g, Fiber 10.8 g, Protein 6.3 g, SaturatedFat 2.1 g, Sodium 1108.6 mg, Sugar 1.8 g

ROASTED LETTUCE, RADICCHIO AND ENDIVE

ROASTED LETTUCE, RADICCHIO AND ENDIVE image

Number Of Ingredients 13

Ingredients

2 heads radicchio, halved lengthwise
2 heads Belgian endive, halved lengthwise
1 head chicory/curly endive, halved lengthwise
1 head romaine lettuce, halved lengthwise
3 tablespoons (divided) olive oil
3/4 cup Greek olives, pitted
1/2 cup capers
1 tablespoon dried oregano
1 1/2 teaspoons ground thyme
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon (optional) ground dried chile pepper
2 tablespoons (optional) Romano cheese, grated

Steps:

Preheat oven to 375 degrees F (190 degrees C). Line a baking dish with parchment paper.
Place radicchio, Belgian endive, chicory, and romaine lettuce halves in a single layer on the baking sheet. Drizzle 2 tablespoons of the olive oil on top.
Combine olives and capers in a small bowl. Mix oregano, thyme, salt, black pepper, and chile pepper (optional) in a small bowl to make spice mixture.
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.
Bake in the preheated oven until crispy and beginning to wilt, 10 to 15 minutes.
Cut off kitchen string. Sprinkle Romano cheese on top before serving, if desired.
Note: Look for the long, thin type of radicchio. The round type is also OK. Substitute escarole for the chicory endive if desired.

Tips:

Choose the right lettuces: For this recipe, you want to use lettuces that can withstand roasting without wilting or becoming bitter. Good options include radicchio, endive, romaine, and butterhead lettuce.
Roast the lettuces at a high temperature: This will help to caramelize the sugars in the lettuces and give them a delicious roasted flavor. Aim for a temperature of 400 degrees Fahrenheit or higher.
Don't overcrowd the pan: When roasting the lettuces, make sure to leave plenty of space between them so that they can roast evenly. If you overcrowd the pan, the lettuces will steam instead of roast.
Keep an eye on the lettuces: Roasting times will vary depending on the type of lettuce you are using and the size of the pieces. Start checking the lettuces after about 10 minutes and continue roasting until they are tender and slightly charred.
Season the lettuces to taste: Once the lettuces are roasted, season them with salt, pepper, and any other desired seasonings. You can also drizzle them with olive oil or a vinaigrette dressing.

Conclusion:

Roasted lettuces are a delicious and versatile dish that can be enjoyed as a side dish, main course, or salad. They are a great way to add some healthy greens to your diet and they are also a great way to use up leftover lettuce. With a few simple tips, you can easily roast lettuces at home and enjoy their delicious flavor.