Grilled Sausage, Zuc­chini & Es­ca­role Salad

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Rachael Ray Every Day - - Dinner, Done! -

SERVES 4 AC­TIVE: 25 MIN TO­TAL: 35 MIN PRICE PER SERVING: $2.82

1∕4 cup plus 3 tbsp. olive oil 2 tbsp. red wine vine­gar 2 tbsp. finely grated pecorino, plus 1∕4 cup for gar­nish 2 tbsp. chopped fresh flatleaf pars­ley, plus 1∕2 cup whole leaves for gar­nish 4 fresh sweet Ital­ian

sausages (about 12 oz.) 1 large or 2 medium heads es­ca­role (about 11∕4 lb. to­tal), halved length­wise 2 medium zuc­chini (about 12 oz. to­tal), quar­tered length­wise 1 tbsp. fresh le­mon juice

(from about 1∕2 le­mon) 1∕2 tsp. crushed red pep­per,

for gar­nish

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.

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