Good Wednesday Morning Foodie Friends! Yep, our beloved Wednesday is upon us. Many people look forward to this weekly milestone because it signifies the middle of the workweek, but why is it so important? Well, I bet a poll would lead us to a limited amount of results all of which would pertain to the weekend; we can all see the light at the end of the work week tunnel. Now you see; that is why each Wednesday holds a special piece of our hearts.
To celebrate the middle of this work week I have a very simple creation. Nick & I whipped it up on Sunday for lunch. We don’t have any children, we only have pipsqueak. While Pippy may be our fur baby, I still thought it appropriate to grill up a nice little lunch for Father’s Day. Neither one of us took the Father of a Fur Baby Day too seriously, but I am a cornball and wished him a great day anyway! Enter Grilled Romaine with Spicy Sausage and Blue Cheese – Balsamic Vinaigrette. That’s quite the mouthful, huh? It was a terrific lunch, light and relatively healthy. We really enjoyed sitting down by the pool & grill eating our Sunday lunch! It’s pretty simple so let’s get down to the important stuff.
Here are the ingredients you will need:
- 4 tablespoons extra virgin olive oil
- 2 teaspoons onion powder
- ½ pound spicy sausage
- 1 tomato, small dice
- ½ cup balsamic vinegar
- 1 head Romaine Lettuce
- ½ cup crumbled blue cheese
- Freshly cracked black pepper
- Preheat a grill
- Heat 1 tablespoon olive oil in a medium skillet over high heat
- Add the sausage and onion powder and cook until the sausage is fully cooked
- Drain the sausage and set aside
- Chop the tomato
- Add the balsamic vinegar and 1 tablespoon olive oil to the skillet and reduce 2 to 3 minutes
- Remove from the heat and set aside
- Lightly brush the Romaine with some olive oil
- Place on the grill cut-side down and quickly sear until grill marks are visible. Set aside
- For each serving, place a half head of Romaine cut side up on a plate and drizzle the balsamic dressing on top
- Sprinkle with blue cheese and sausage and garnish with cracked pepper
This was super simple to make and even easier to eat! I did not quite use half a head of Romaine, but it is important that you do use that much. I quickly learned that using less wilts the Romaine & leaves it pretty limp. Either way you make it, it is packed full of delicious taste and easy for any summer dinner, snack or lunch!
I hope you all enjoy!
Until Next Time,