Grilled Sausage, Zucchini & Escarole Salad
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,
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.
Grill the sausages, turning occasionally, until cooked through, about 15 minutes. Let cool. Slice the sausages on a sharp angle.
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.
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.