Grilled Sausage, Zucchini and Escarole Salad

(from castro15’s recipe box)

Categories: Salad

Ingredients

  • 2 tbsp red wine vinegar
  • 2 tbsp finely grated pecorino, plus 1/4 cup for garnish
  • 2 tbsp chopped parsley, plus 1/2 cup whole leaves for garnish
  • 4 Italian sausages
  • 1 large or 2 medium heats escarole, halved lengthwise
  • 2 medium zucchini, quartered lengthwise
  • 1 tbsp fresh lemon juice
  • 1/2 tsp crushed red pepper, for garnish

Directions

  1. Prepare the grill for medium heat. In a bowl, whisk 1/4 cup oil, the vinegar, 2 tbsp pecorino, and the chopped parsley; season the dressing with salt and pepper.

  2. Grill the sausages, turning occasionally, until cooked through, about 15 minutes. Let cool. Slice the sausages on a sharp angle.

  3. Brush the cut sides of the escarole and zucchini with the remaining 3 tbsp oil; season. Grill, turning occasionally, until charred and browned in spots, about 3 minutes.

  4. Roughly chop the escarole. In a large bowl, toss the escarole and lemon juice; season. Slice the zucchini pieces in half crosswise. Divide the escarole among plates. Top with the zucchini and sausages. Drizzle with the dressing. Garnish with the remaining 1/4 cup pecorino, the parsley leaves and crushed red pepper.

Email to a friend | Print this recipe | Back