It’s HUMP DAY Dinner… Dining Al Fresco!
This glorious greens dinner is one of my summer favorites! It is the perfect accompaniment to any grilled chicken, and the pickled onions are super simple and easy to make. They will last in your fridge for a week, so toss them on your sandwiches and salads for a flavor pop. The dressing is light and can double as a dipping sauce for grilled pork, vegetables, or healthy grains like wild rice or quinoa. If you don’t like blue cheese, try the dressing made with goat cheese or smoked gouda – both are tasty alternatives. It’s a complete light evening meal – just add some grilled shrimp and you’re ready to enjoy an evening dining al fresco!
Grilled Romaine and Pickled Onions with Blue Cheese Dressing
Pickled Red Onions
1 red onion
1 cup water warm
1 tablespoon sugar
¼ cup sweet rice wine vinegar
salt – pinch
Cover onions and let sit at least two hours. They are best left in the fridge overnight.
Blue Cheese Dressing
½ cup mayo
¼ cup crème fraiche
½ cup whole milk
3/4 teaspoon sugar
1 tea Worcestershire sauce
1 – 2 teaspoons rice wine vinegar
2 ounces Maytag blue cheese – crumble
Mix all ingredients with whisk. When fully incorporated, add blue cheese.
Makes approximately 2 cups. Keeps in your fridge for one week.
Salad
Romaine – slice lengthwise in quarters
Brush with olive oil and sprinkle with coarse sea salt
On medium high grilled, grill romaine on all sides until deep brown and caramel color.
About 1-2 minutes each side.
Option:
Sautéed baby Portobello mushrooms: Sliced and sauté crisp in olive oil, sea salt, and cracked pepper. You can also grill them. Just toss them in a bit of olive oil, place on a grill pan or a sheet of foil and grill at medium high heat. Be sure to poke a few holes in the foil so the mushrooms get crispy and not soggy.
Fresh Italian parsley: Chop and add just before serving.