Grilled Romaine Salad
1 Package Farmland Mild Italian Dinner “Sausage” Links
8 strips center cut bacon
2 cups hand torn pieces seedy whole grain bread
2 medium heads of romaine lettuce, halved
garlic olive oil, for brushing
pickled red onion
parmesan cheese shavings
1/3 cup mayonnaise (I use a light mayo)
1 Tsp. (or 1 small clove) grated garlic
zest and juice of 1/2 a lemon
¼ Tsp. kosher salt, or to taste
freshly ground black pepper, to taste
Heat charcoal or gas grill to medium and oil grates. Grill links for about 12 minutes, turning occasionally to brown evenly.
Cook bacon in a skillet until crispy. Drain on paper towels before giving a fine chop. Drain out all but a little of the bacon fat and add the torn pieces of bread to the pan. Toast the croutons over medium heat until crisp and golden.
Preheat your grill to 500°F.
Meanwhile, cut your romaine in half and brush the cut side with olive oil. Once your grill is preheated, place the romaine cut-side down onto the grill grates. Use tongs to press the lettuce gently onto the grates. Grill for 2 to 3 minutes before turning. Repeat on the second side before transferring to a platter.
In a small jar or bowl, combine mayo, garlic, lemon zest and juice, salt and pepper. Whisk well to combine. Add a splash of water to thin out the dressing, if desired. Cover and refrigerate until ready to serve.
Top grilled romaine with a little of the dressing, the bacon crumbles, dinner links, croutons, some pickled red onion, parmesan cheese shavings. Top with more dressing and lots of freshly ground black pepper.
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