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