Small heads of endive and radicchio make simple but fancy flourishes for a grilled meal. Each is splendid on its own, but in combination the color contrast of pale green and deep burgundy lights up a serving platter. Taste the lettuces raw for bitterness before deciding whether to add the optional sugar to the marinade.
SERVES 4 TO 6
VINAIGRETTE MARINADE
| 3 | tablespoons extra-virgin olive oil |
| 1 | tablespoon red wine vinegar |
| 1 | plump garlic clove, minced |
| ¼ | teaspoon sugar, optional |
| 4 | small to medium heads of endive, halved vertically |
| 2 | small to medium heads of radicchio, quartered through the stem end |
Prepare the vinaigrette, whisking together the ingredients in a small bowl. Place the endive and radicchio in a plastic bag or bowl and pour the marinade over them. Let the lettuces sit at room temperature for 15 to 30 minutes, turning occasionally.
Fire up the grill, bringing the temperature to medium (4 to 5 seconds with the hand test).
Drain the endive and radicchio, discarding the marinade.
Grill the lettuces uncovered over medium heat for 8 to 12 minutes, depending on size, turning once, until soft with a few browned edges. If grilling covered, cook for 7 to 10 minutes, turning once midway.
Serve the lettuces hot or at room temperature. The endive and radicchio pair well with a hearty steak like Pale Ale Porterhouse and can be cooked at the same time on the medium heat of the two-level fire.