For the Marinated Peppers
For marinated peppers, preheat grill on high heat. Rub whole peppers with 1 tablespoon olive oil and grill on all sides until charred.
Place peppers in a bowl, cover with plastic wrap and let cool. Once cooled, peel peppers and remove seeds. Cut peppers into thin strips and toss with remaining 2 tablespoons oil, garlic, dill and rice wine vinegar.
Season to taste and chill until ready to assemble.
For the Salad Bundles
To assemble salad bundles, trim away bottoms of lettuce stems. Place an endive spear in the center of a Boston lettuce leaf and spoon about 2 tablespoons peppers on the endive.
Fold up lettuce leaf to create a parcel or “bundle” and tie gently with a chive dipped in hot water (makes it flexible). Chill until ready to serve.