Keto Charred Romaine with Spicy Andouille Sausage and Whole Grain Mustard Aioli

I love the charred flavor on olive oil coated romaine leaves! Simple to make and execute this dish is great for warmer weather when you want to be outside and cook on the grill. Olive oil and salt is massaged into romaine leaves which are charred on the grill with spicy andouille sausage. It’s served with a whole grain mustard aioli to dip the andouille and is so good.

Net Carbs

2.1 g
Fiber

1.8 g
Total Carbs

3.9 g
Protein

16.2 g
Fats

32.1 g

363 cals

Quantity

Serving Size

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Romaine Lettuce

12 ounce
Extra Virgin Olive Oil

2 tablespoon
Coarse Kosher Salt by Morton

¼ tsp
Cajun Style Andouille Smoked Pork Sausage by Aidells

4 link
Whole Grain Dijon Mustard by Trader Joe's

1 tablespoon
Mayo

⅓ cup

Step 1

Preheat grill to 500 F. In the meantime, toss washed and dried lettuce in olive oil and salt.
Step 2

Place sausages on the grill and cook according to package directions, but make sure they are nicely rendered and browned well.
Step 3

Place lettuce leaves on the grill for a few minutes at a time, flipping once charred then immediately remove from the grill to a cutting board.
Step 4

To make aioli, combine mayo and mustard in a bowl.
Step 5

Cut sausages into three sections each and slice lettuce into larger pieces. Serve with aioli for dipping sausages.

Keto Charred Romaine with Spicy Andouille Sausage and Whole Grain Mustard Aioli

Ingredients

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