I waited a little too late to thaw anything from the freezer so I looked through the refrigerator to see what was living there that I might have forgotten. Eureka!!! I found a pound of Conecuh* sausage and one head of a package of Hearts of Romaine. Sold! I also had some crumbled feta with basil and tomatoes and one tomato. Plus, there is never a day when I don't have the ingredients for a simple dressing. ( Son2 has declared I keep back-ups of my back-ups. I am not saying I agree with him but I cleaned my spice cabinet today and may or may not have found 3 containers of cumin and 4 of ginger.)
I fired up the grill and started prepping the sausage and the salad. I cut the sausage into 3 inch pieces and put them on the grill to begin cooking. Then I mixed 1/4 cup of hot pepper jelly with 1/4 cup of seedless raspberry jelly and nuked them for about 45 seconds just to blend and melt slightly but not liquify. ( This makes a delicious sweet heat sauce for dipping)** After cooking about 5 minutes it was time to turn the sausage. After 4 minutes I tossed the lettuce on the grill and we were eating within 2 minutes. You can't beat a start to finish meal that is ready in 15 minutes.
Grilled Romaine Salad
This is a recipe for just 1 serving
1/2 head Heart of Romaine
1-2 tablespoons crumbled feta
1/2 small tomato, diced
salt and pepper to taste
Cut the ragged ends off the top of the romaine head. ( If you don't it will burn and taste bad) Cut it in half lengthwise through the lettuce core. Be sure to leave the core intact! Spray or brush olive oil on the cut surface of the lettuce. I own one a Misto Misters which I fill with olive oil. You pump it about 20 umps and then it sprays a fine mist without using any chemical propellants. Put cut side down on a piping hot grill and grill for about 1 and a half minutes. The trick is to get just a little char on it without wilting more than about 1/4 inch of the lettuce. Pull it off the grill ( tongs makes this easier) and quickly sprinkle the feta crumbles and tomato bits over it. Salt and pepper to taste and drizzle with the oil and vinegar dressing as desired.
2 tablespoons red wine ( or balsemic or whatever suits your fancy) vinegar
3 tablespoons olive oil
1/2 teaspoon Greek seasoning ( I use Cavendar's but any Greek seasoning blend will do)
Whisk all together and pour over the grilled salad.
This really is a fantastic way to add a bit more flavor to what would have been a rather ordinary salad. We do these often during the summer but vary the vegetable toppings and the cheese. Sometimes we have gorgonzola crumbles or goat cheese, and might have tomatoes and cucumbers with sprouts or scallions. It really does just depend on what is on hand. Try it and if you like salads just a little bit I think you will like this. If you really like salad you're going to love this!
* Any smoked sausage will work. I am just lucky enough to be able to buy Conecuh!
** Thanks Elaine!!!!!