Salted herbs are popular in Québec, where they can be found in just about every grocery store. They are easy to make, pack a lot of flavor, and can be used in a variety of ways: as a marinade, as a seasoning in soups and stews, or as a garnish.
This takeoff on a grilled Caesar salad replaces romaine with two colors of chicory lettuce—pale Belgian endive and scarlet radicchio. Both of these leaves are far more bitter than romaine, elevating the contrapuntal between vegetable, dressing, cheese, and salt.
A scattering of ruby-colored pomegranate seeds makes a memorable finish to this dish.
There are few vegetables that are not improved by grilling. Flavors intensify with browning. Many vegetables become so robust that they can easily stand in for meats as second courses. If you are looking for a meatless second dish that is light yet satisfying, a variety of grilled vegetables could be the answer. I like the touch of bitterness in grilled radicchio and Belgian endive. Other Emilia-Romagna favorites are eggplant, zucchini, peppers, onions, curly endive, and escarole. This recipe for oven and stove-top grilling stands in nicely when grilling out-of-doors is impossible.