Best 2 Roasted Lettuce Radicchio And Endive Recipes

Roasted lettuce, radicchio, and endive are a delicious and healthy way to enjoy these bitter greens. Roasting brings out their natural sweetness and caramelizes them slightly, creating a complex and flavorful dish. This recipe is perfect for a light lunch or dinner, and it can also be served as a side dish. You can use any type of lettuce, radicchio, and endive that you like, but some good options include romaine lettuce, red leaf lettuce, butterhead lettuce, Treviso radicchio, Chioggia radicchio, and escarole endive.

Here are our top 2 tried and tested recipes!

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, sturdy lettuces like romaine, radicchio, and endive work best. Avoid delicate lettuces like butterhead or salad mix, as they will wilt and become mushy when roasted.
Use a high-quality olive oil. The olive oil you use will greatly impact the flavor of your roasted lettuces. Choose a flavorful, extra-virgin olive oil that you would enjoy eating on its own.
Season the lettuces well. Don't be afraid to season the lettuces generously with salt and pepper. You can also add other herbs and spices to taste, such as garlic powder, onion powder, or smoked paprika.
Roast the lettuces until they are tender. The roasting time will vary depending on the type of lettuce you are using. Romaine lettuce will take about 15 minutes, while radicchio and endive will take about 20 minutes.
Serve the roasted lettuces immediately. Roasted lettuces are best served immediately after they are roasted. They can be served as a side dish, a main course, or a salad.

Conclusion:

Roasted lettuces are a delicious and versatile dish that can be enjoyed in many different ways. They are a great way to add some variety to your meals and get your daily dose of vegetables. So next time you're looking for a new and exciting way to prepare lettuce, give roasted lettuces a try. You won't be disappointed!