¼ cup olive oil
2 tablespoons capers
2 tablespoons vegetable oil
2 heads of red witlof, halved (endive)
1 small tight-head green lettuce such as iceberg, cut into wedges
2 tangelos, peeled and segmented
1 tangelo, halved
Heat the oil in a small sauté pan, add the capers and fry until they pop open. Drain on kitchen towels and sprinkle with sea salt.
Brush a chargrill pan or barbecue with a little vegetable oil and heat until smoking. Grill the witlof halves, outer leaf side down, until lightly blackened and wilting in spots. Arrange the witlof on a large platter with the iceberg wedges and tangelo segments.
To serve: Place the tangelo halves cut side down on the grill. Cook until hot and blackened. Using tongs, squeeze the juice over the vegetables. Sprinkle with chopped capers.
Cook’s tip: Radicchio or green witlof (endive) can be used instead of red witlof, depending on what is available.