Who said we can’t grill lettuce? I know it sounds odd, but you’ll thank me later. You’ll cut your gems, romaine etc. into wedges and only grill the flat side. This creates a beautiful, caramelized char on one side and keeps that refreshing crunch on the other! See how it’s made here.

Serves 4

Ingredients:

• 2-3 little gems heads (radicchio, or romaine hearts work too)

• High heat oil or spray

• 2 ripe peaches, sliced thin, with a squeeze of lemon juice to prevent browning

• 2 burrata balls

• 2 ears of corn

• 3-4 slices of prosciutto

• Fresh herbs: mint, basil, etc.

• Balsamic vinegar, for drizzling

• Flaky salt

For the vinaigrette:

• 1 shallot, minced

• 1 lemon

• 2 tsp. Sherry vinegar (white wine vinegar or rice wine vinegar can work)

• Salt and pepper, to taste

• ¼ cup olive oil 

Make it!

1. Bring a large pot of salted water to boil and add corn. Boil for 10 minutes, until al dente. Remove to cool. 

2. Heat a cast iron or grill over high heat until smokin’ hot. Meanwhile, slice your little gems down the middle of the root (longways). Brush the flat side with high heat oil and press flat-side down onto the hot cast iron or grill. Grill for 3-4 minutes until they have deep golden brown color (slight char) and remove.

3. Make your vinaigrette! In a small bowl, add minced shallot, sherry vinegar and squeeze your lemon. Stir and let sit for a few minutes to mellow the shallot. Stream in olive oil while stirring. Add a few pinches of salt and a few grinds of pepper. Taste and adjust for acidity or salt!

4. Once corn has cooled, slice off the kernels. 

5. Assemble! On a large platter, or in single serve shallow bowls, drizzle balsamic vinegar on the bottom. Arrange grilled gems first, then artfully place all the fixin’s around them. Tear the burrata, sprinkle the corn, splay the peaches, have fun with it! Finish with spoonfuls of shallot vinaigrette, fresh herbs and crunchy salt. Cheers!