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

Jamie Bissonnette

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© Fredrika Stjärne

Recipe Summary

active:
40 mins
total:
40 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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