Choose very crisp and closed tufts, not less long than 15 cm. Clean and taper the root carefully. Cut them into halves horizontally, wash them carefully and then dry them. Marinate them shortly with oil, pepper and salt. 

Then put on a grill, on coals covered with ash and cook them slowly, on both sides, taking care not to burn the red leaves. Put the marinated oil on the half tufts with a brush before turning them again.