You might think of sausage as a cool-weather comfort-food, but it goes great with veggies like grilled zucchini and escarole in this summer-ready dinner salad.

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Credit: Photography by Nicole Franzen

Recipe Summary test

total:
35 mins
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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