- ¼ cup olive oil
- ½ cup mild salad oil
- ¼ cup rice vinegar
- 2 tablespoons shallots, minced
- 1 teaspoon Dijon mustard
- 1 squeeze lemon
- A pinch each: sugar, salt, pepper, your favorite herbs
- 1 or 2 whole heads of radicchio, quartered
- 1½ pounds Sugarloaf chicory, end trimmed but still intact
Combine salad dressing ingredients in a tightly lidded jar and shake to blend.
Brush lettuces with salad dressing and grill for a few minutes—long enough to make grill marks on each side. Move to a deep platter or bowl. Remove cores and chop into fork-sized pieces.
Top salad with feta, toasted pine nuts, anchovies and/or capers and olives for side salad. For a main dish, add chunky croutons, bacon and soft boiled eggs.
Drizzle with more dressing, toss and pass.