Roasted Lettuce, Radicchio, and Endive

5.0
(3)
2 Reviews
3 Photos

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.

Submitted by Buckwheat Queen
Updated on August 1, 2016
Tested by
Allrecipes Test Kitchen
Tested by Allrecipes Test Kitchen
The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself.
Meet the Allrecipes Test Kitchen
3
Prep Time:
20 mins
Cook Time:
10 mins
Total Time:
30 mins
Servings:
6
Yield:
6 servings
Jump to Nutrition Facts
Cook Mode (Keep screen awake)

Ingredients

Original recipe (1X) yields 6 servings

  • 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 (Optional)

  • 2 tablespoons grated Romano cheese (Optional)

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Line a baking dish with parchment paper.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

Cook's Note:

Look for the long, thin type of radicchio. The round type is also OK. Substitute escarole for the chicory endive if desired.

Nutrition Facts (per serving)

192 Calories
13g Fat
17g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 192
% Daily Value *
Total Fat 13g 17%
Saturated Fat 2g 11%
Cholesterol 3mg 1%
Sodium 1109mg 48%
Total Carbohydrate 17g 6%
Dietary Fiber 11g 39%
Total Sugars 2g
Protein 6g 13%
Vitamin C 37mg 41%
Calcium 222mg 17%
Iron 4mg 24%
Potassium 1174mg 25%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.