From Donna Deane
1 teaspoon minced anchovies, from about 2 fillets
1 clove garlic, minced
1 tablespoon balsamic vinegar
1 tablespoon lemon juice
1 teaspoon chopped capers
4 tablespoons olive oil, divided
Freshly ground black pepper
2 heads Treviso radicchio, quartered lengthwise
1 small head romaine, quartered lengthwise
1/4 cup diced red onion ( 1/4 -inch dice)
1/4 cup pitted black olives ( 1/4 -inch dice)
1 hard-cooked egg, peeled and cut into 1/4 -inch dice
1 teaspoon chopped parsley
1. In a medium bowl,
combine the minced anchovies with the garlic, balsamic vinegar, lemon juice and capers. Whisk in 2 tablespoons of the olive oil until emulsified and season with a few grinds of pepper and a pinch of salt, or to taste. Set aside.
2. Heat a grill
over medium-high heat. Brush the radicchio and romaine lightly with the remaining olive oil. Grill until lightly charred but still crisp, turning so that all sides are quickly grilled, about 2 to 2 1/2 minutes. Remove from the grill, and let stand until the radicchio and romaine are cool enough to handle. Cut into 1-inch squares.
3. Toss the chopped romaine
and radicchio with the diced onion and olives, then toss with the dressing. Season to taste with freshly ground black pepper and salt.
4. Mound a quarter of the salad
onto each of four plates. Garnish each evenly with the hard-cooked egg and parsley. Serve immediately.