To prepare the lettuce, wash and dry the lettuce thoroughly. Cut in half lengthwise and brush or spray with olive oil and season with salt and pepper onto both the inside and outer leaves. For the Radicchio, if its a larger head, cut into quarters. If it’s a smaller head, cut in half.
Brush or spray all sides with olive oil and season with salt and pepper.
Now we are ready to grill. You can cook directly on the grill or use a grill mat. Place the greens on the grill and turn about every minute or so. You want to start to see it soften and you will see some wilting and or grill marks. Depending on the size of the romaine lettuce head, it might be ready a few minutes before the radicchio. Keep turning and continue to keep an eye on them until they have softened a maybe a little wilted on some edges. Total cook time is about 5-10 minutes, again, depending on the size.
Remove from heat and allow them to sit for about 10 minutes. They will continue to cook a bit, so don’t be alarmed if you see additional wilting. At this point, you can serve as is, in wedges or chop into larger pieces and toss together with the dressing, parmesan cheese, croutons or parmesan crisps if you prefer.
Finish with fresh cracked pepper and serve.
Calories include standard bottled Caesar dressing.