Recipe by Colu Henry
Start to Finish: 35 minutes
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 1 1/4 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
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.