Fire up the grill for a salad instead of a burger! This Grilled Romaine with Blackberries and Crispy Prosciutto has all the best of summer blackberries with salty prosciutto, feta, and tangy balsamic glaze on top!
Dish Count :: 1 Grill, 1 Cutting Board, 1 Skillet
The baby naming game is on. I appreciate that everyone has an interest in names, and I have even caught myself prying into other people’s business when they tell me they and their wife are expecting, if they have picked names yet. The terrible and ungrateful hormones were annoyed when people would ask, mostly because it was EVERYONE asking. But I also equally and proportionately love that people care and are so excited for us and this little Tater Tot.
But I also hate to disappoint them when we tell them that we aren’t even close to picking a name. It’s been weeks of back and forth, with apps for name picking, lists, top 100’s, and everything. We. Are. Stuck.
That is until last weekend when Ben finally came to the table with a name.
Whenever I would propose a name, we play the “what can we rhyme it with to ruin it forever because kids are terrible and will find a way to make fun of something” game. Or what celebrity can we equate a name to?
A few weeks ago Harrison came up as a possible name – the first counter argument out of the gate was FORD! Well, it wasn’t like I was intent on naming my kid after Indiana Jones… but it was crossed off the list right away.
Last weekend as Ben was staying up all night Saturday to get back onto his night shift schedule, he dove deep into our Amazon Prime archives to watch a couple movies. What movies did I wake up to Sunday morning? Indiana Jones. And what did he say? “What do you think about the name Harrison?”
Wait, WHAT?! Ohhhh, helllll no.
So, it is back on the list of names. Sometimes no matter how bad you want to poke the bear, it will all come full circle when they think they have come up with an original idea. So I smiled and nodded through gritted teeth and an appreciation for the hilarity of life and this guy.
While no, this isn’t Tater Tot’s name at least this is progress? It’s one step closer. And with his name proving just as hard to decide on as the paint color of his room, it’s going to be a very long remaining 8 weeks of this pregnancy. HA.
Keep up to date on how big the Tater Tot is with our Country Cleaver Baby series! This week our pregnancy app said he was the size of a croque en bouche – but let’s be real. With 52 days of no rain in Seattle, and temperatures pushing the high 90’s and nearly 100’s, turning on my oven to make a carmelized pile of cream puffs just was not in the cards. Thank goodness it also tells us what size he is in fruits and veggies! MUCH better for this heat wave. So if he’s the size of a head of romaine lettuce – I went about creating this grilled romaine salad with fresh blackberries, crispy prosciutto and feta. A little fresh dill, balsamic glaze, and red onion never hurt anyone either!
Now Ben always says what I make is “good”. Okay, that’s nice. But his first reaction, completely unsolicited, was “Wow, can we have this again?!” If ever there was an exclamation worth noting it is this one. Yes of course this will be made again, and again, and likely again. It’s everything a summer salad should be. And more.
Grilled Romaine with Blackberries and Crispy Prosciutto
- 1 had Romaine, sliced lengthwise
- 2 Tbsp Olive or Canola Oil
- 1 cup Fresh Blackberries
- 1/2 cup crumbled Feta
- 1/4 cup thinly sliced Red Onion
- 4 ounces Prosciutto, thinly sliced and fried until crispy
- 1/4 cup Balsamic Glaze, for drizzle
- Salt and Ground Pepper
Preheat grill to 425 degrees.
While the grill preheats, fry the prosciutto slices until crispy in a non stick pan. Set them aside until ready to serve.
Brush each half of the romaine with oil on all sides. Season lightly with salt and pepper. Place on the grill, and let the romaine grill for about 90 seconds per side, until the outer leaves have wilted and charred slightly. Remove from the grill and plate.
Top with blackberries, onion, feta, prosciutto, and drizzle with balsamic glaze and additional olive oil if desired. Serve immediately, while warm.