Meat + Poultry Sausage Italian Sausage Salad Be the first to rate & review! As an homage to the salads of his youth, marinated in bottled Italian dressing, Jamie Bissonnette developed this “grown-up” version. The chef at Toro in Boston and New York City makes his own iceberg lettuce salad with grilled Italian sausage and vegetables marinated in a red wine vinaigrette. Slideshow: More Pork RecipesRecipe from Food & Wine Chefs' Easy Weeknight Dinners. By Jamie Bissonnette Jamie Bissonnette Instagram Jamie Bissonette is the James Beard Award-winning chef and co-owner of acclaimed Boston restaurants Coppa, Toro, and Little Donkey. He was the first recipient of the Food & Wine People’s Best New Chef award and published "The New Charcuterie Cookbook" in 2014. Food & Wine's Editorial Guidelines Published on December 29, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Fredrika Stjärne Active Time: 40 mins Total Time: 40 mins Yield: 4 Ingredients 1/3 cup red wine vinegar 1/3 cup canola oil 1 teaspoon dried oregano, preferably Mexican 1 teaspoon sugar 1 teaspoon garlic powder Pinch of crushed red pepper Kosher salt Freshly ground black pepper 2 medium carrots, thinly sliced 1 large seedless cucumber, cut into 1/2-inch chunks 1 pound hot or sweet Italian sausages 1 small head of iceberg lettuce, chopped (8 cups) 16 peperoncini—stemmed, seeded and sliced (1 cup) Directions Preheat a grill pan. In a very large bowl, whisk the vinegar, oil, oregano, sugar, garlic powder, red pepper and a pinch each of salt and black pepper. Stir in the carrots and cucumber and let stand for at least 30 minutes. Meanwhile, grill the sausages over moderately low heat for about 30 minutes, until charred and cooked through. Transfer to a cutting board and cut into 1-inch chunks. Toss the sausage with the marinated vegetables, lettuce and peperoncini. Season with salt and black pepper and serve. Rate it Print