For at least one meal at your summer rental, serve sausages. They come seasoned and self-contained, with no need for condiments or sauces. After a long trip, you just throw them on the grill or under a broiler, and serve with a salad on the side. Or, even better, toss them into your salad (in this case, a lightly grilled radicchio salad), letting their fat flavor the leaves along with the lemon juice and good olive oil you also packed.
Ingredients
- 2large heads radicchio, about 10 ounces each
- 3 to 4tablespoon extra-virgin olive oil, more to taste
- ¼teaspoon salt, more to taste
- 2pounds sweet or hot Italian sausages
- 1lemon, halved
- Basil leaves, for serving
- Nutritional Information
Nutritional analysis per serving (4 servings)
925 calories; 83 grams fat; 27 grams saturated fat; 41 grams monounsaturated fat; 10 grams polyunsaturated fat; 9 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 34 grams protein; 172 milligrams cholesterol; 1834 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Light or heat up the grill. Halve radicchios lengthwise through stem end, and toss with 1 tablespoon olive oil (or more if you need it to coat) and 1/4 teaspoon salt.
- Put radicchios, cut side down, and sausages on the grill and cover. Let cook for 2 to 3 minutes, until outer radicchio leaves are dark brown. Transfer to a cutting board and let cool while sausages finish cooking, about 5 minutes more.
- When cool enough to handle, thinly slice radicchios. The outsides should be charred, and the insides should still be crisp and raw. Combine in a bowl with another 2 tablespoons olive oil and the juice of half a lemon. Taste and correct seasonings, adding lemon juice, salt and olive oil to taste.
- Spread radicchio on a platter and top with grilled sausages. Garnish with basil and serve.
15 minutes
Dining and Cooking