By Aimee Wimbush-Bourque
It’s grilling week here on Simple Bites! Join us as we bring you simple recipes for the grill that feature seasonal produce.
The first time I recall seeing greens grilled was overr five years ago at swanky brunch in celebration of a baby’s baptism. Coral-colored wedges of radicchio and Belgian endive were wilted and slightly charred on the grill before being tossed with a simple dressing of fresh lemon juice and fine olive oil. A sprinkling of sea salt finished the dish, and it was placed on the table, where its smoky aroma made my stomach twist with hunger.
The salad was warm and sultry; vibrant in flavor – and a totally unique side dish at an event where the buffet tends to play it safe. I’ve been enamored with grilling greens ever since.
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