Type what you have

Ingredients

• ✓ chicory
• radicchio
• belgian endive
• romaine lettuce
• olive oil
• greek olive
• caper
• oregano
• thyme
• salt
• black pepper
• chile pepper
• romano cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking dish with parchment paper.
2. 2 Place radicchio, Belgian endive, chicory, and romaine lettuce halves in a single layer on the prepared baking sheet. Drizzle 2 tablespoons olive oil on top.
3. 3 Combine olives and capers in a small bowl; set aside. Mix together oregano, thyme, salt, black pepper, and chile pepper in a small bowl until well combined; set aside.
4. 4 Stuff inner leaves with olives, capers, and spice mixture using your fingers. Wrap halves together with kitchen string to prevent stuffing from falling out. Drizzle remaining 1 tablespoon olive oil on top.
5. 5 Bake in the preheated oven until lettuce is crispy and beginning to wilt, 10 to 15 minutes. Cut off the kitchen string and sprinkle Romano cheese on top before serving.

By Buckwheat Queen

Ingredients

• ✓ chicory
• cucumber
• iceberg lettuce
• romaine
• tomato
• olive oil
• balsamic vinegar
• italian seasoning
• lemon juice
• celery seed
• garlic salt
• black pepper
• ginger
• pine nut
• parmesan cheese

Instructions

1. 1 Run a fork lengthwise down cucumber skin to create thin stripes. Cut cucumber into thin slices.
2. 2 Place cucumber into a large bowl with iceberg lettuce, romaine, tomatoes, and chicory.
3. 3 Whisk oil, vinegar, Italian seasoning, lemon juice, celery seed, garlic salt, pepper, and ginger together in a small bowl. Pour over salad and toss to coat.
4. 4 Garnish with pine nuts and Parmesan cheese. Serve within 10 to 15 minutes so lettuces don't wilt.

By Grillzilla