Grilled Endive + Radicchio

GRILLED LETTUCES:

4 Belgian endive, halved lengthwise

2 Radicchio, halved lengthwise

2 tablespoons olive oil (for brushing lettuces)

salt + pepper

VINAIGRETTE:

1 clove garlic, finely minced

2 
teaspoons lemon zest

2 
tablespoons fresh lemon juice

1 
tablespoon capers, drained & roughly chopped

2 
tablespoons flat leaf parsley, chopped

3 
tablespoons extra virgin olive oil

salt and fresh black pepper, to taste

2 tablespoons toasted pepitas

small handful of mint leaves loosely torn

TO PREPARE THE LETTUCES:

Brush the endive & radicchio with olive oil; season with s + p.

Grill over medium-high heat (on outdoor grill or indoor stove top grill pan), turning once until just tender, approximately 8-10 minutes.

Transfer lettuces to a platter.

VINAIGRETTE:

Roughly chop parsley and combine with lemon zest and lemon juice, and capers in a small non-reactive bowl. Whisk in the olive oil; season with taste with salt and pepper.

Drizzle vinaigrette over the endive and radicchio, sprinkle with pepitas and top with torn mint leaves.