Once upon a time in America, most salads consisted of iceberg lettuce and a couple of withered tomato wedges. Perhaps the addition of cucumber slices, if you wanted to get fancy.

We've come a long way, this particular salad being a fine example of just how many miles we've logged on our culinary landscape. But grilled lettuces, hmmmm... isn't that a bit extreme? What's next, grilled pasta? Don't worry. I'm not a proponent of grilling the unexpected just for bragging rights.

Grilling radicchio and endive brings out their natural sweet flavor. If you make this salad, I feel truly confident your palate will be just as delighted as mine.

This is wonderful, as well, if you substitute crumbled blue cheese for the Parmesan and top the salad with chopped, fried bacon.

Yield: 4 side salad Cost: apx. $11.00 Active Time: 20 minutes Marinate Time: 1 hour

Ingredients

2 tablespoons balsamic vinegar 1/2 teaspoon minced garlic 1/3 cup extra virgin olive oil, plus additional oil for brushing on radicchio 1/4 cup basil leaves, chopped 1 large head radicchio, cut into 4 wedges 1 large endive, cut into 4 wedges 4 cups arugula or mesclun (mixed baby greens) 1/4 cup grated Parmigiano-Reggiano

Directions

1. Prepare gas or charcoal grill to medium-high heat. 2. In a small bowl, whisk together vinegar, garlic, olive oil and basil. Season to taste with kosher salt and freshly ground pepper. Reserve. 3. Brush cut sides of radicchio and endive with olive oil and place on oiled grill rack. Cook until softened and lightly browned, about 5 to 10 minutes turning occasionally. 4. Place radicchio and endive on large platter. Spoon 1/2 vinaigrette over both and let stand room temperature 1 hour for vinaigrette flavors to combine with vegetables. 5. To serve, toss arugula with remaining vinaigrette and top with radicchio and endive. Sprinkle with Parmesan, several grinds of black pepper, and serve.