Soak 2 long rosemary spears in water for 10 minutes, then lay these in a drip pan over the heat source or directly on top of the coals before grilling the lettuces to infuse them with some of the rosemary fl avor. Toss one 6-ounce jar marinated artichoke hearts, drained and roughly chopped, and/or one 6-ounce jar pimientos, sliced, with the sliced grilled lettuce.
1⁄2 cup olive oil
1 large head romaine lettuce, cut in half, outer leaves removed
2 small heads radicchio, cut in quarters, outer leaves removed
2 small heads Belgian endive, cut in half, outer leaves removed
Heat a gas grill to high heat for direct cooking or prepare a high-heat, well-ashed coal bed in a charcoal grill. Set the grate about 5 inches from the heat.
Pour the olive oil in a large baking dish; dip the lettuce sections into the oil on all sides, then place them cut side down on the grate directly over the heat. Cook, covered, until lightly browned and a little wilted, about 4 minutes, turning once. Transfer to a cutting board; cool for a few minutes.
Core the romaine and radicchio. Shred all the lettuces with a large knife into 1-inch slices. Place in a large serving bowl; toss with the vinegar, salt, and pepper.
Using a grill pan:
Heat it to medium-high heat and then add the oil-dipped lettuce. Cook just until slightly wilted and browned, about 3 minutes, turning once.
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