Categories: Salad
Ingredients
- 2 hot Italian sausages, removed form casings
- 4 sweet Italian sausages, removed from casings
- 1 yellow bell pepper, cored, seeded and cut into strips
- 1 large shallot or 2 small shallots, thinly sliced
- 1/4 cup dry white wine
- 2 tbsp. olive oil
- 4 garlic cloves, smashed and peeled
- 5 slices ciabatta or rustic white Italian bread
- 1 head romaine, trimmed and cut into 1 1/2-inch pieces
- 1 small fennel bulb, trimmed and very thinly sliced
- 1 tbsp. white wine vinegar
- Coarse salt and black pepper
- 1/4 cup shaved Parmesan
Directions
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Put the sausage in a large skillet and saute, using a metal spatula to break up the pieces, until golden brown with some crispy bits, about 10 minutes. Transfer to a paper towel-lined plate.
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Add the peppers and shallots to the pan and saute until softened, about 5 minutes. Add the wine, stirring to deglaze the pan and cook to reduce it to a slight glaze coating the peppers. Place the pepper mixture on top of the sausage.
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Add 1 tbsp. of the olive oil and the garlic to the pan and let the garlic sizzle; remove before it turns brown. Add the bread and cook until golden on the first side, about 2 minutes. Drizzle the remaining tbsp. of olive oil over the bread, turn, and continue cooking until crisp. Remove from the heat.
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Toss the lettuce and fennel in a large bowl, then add the sausage and pepper mixture. Drizzle the vinegar over, sprinkle with salt and black pepper, and toss well. Serve in large salad bowls, topped with the shaved Parmesan and crostini.