By now we are all familiar with this simple fact: adding pork fat to virtually anything amps up the deliciousness factor tenfold. Usually it's bacon with all its flavorful grease—but what about other sorts of piggy additions? This recipe for Sausage Salad with Radicchio and Frisée from In the Kitchen with A Good Appetite by Melissa Clark is a play on a classic bacon vinaigrette using crumbled sausage where the cooking juices coat a bitter combination of radicchio and frisée.
Grilled Italian sausage with a simple salad is one of my favorite quick weeknight meals, especially when the rich, porky flavors of the sausage meld with the tartly dressed lettuce, so mixing the two in one bowl is kind of genius. The greens are dressed with the still-warm vinaigrette causing them to wilt just slightly and really absorb all of the richness from the dressing. Since you are inevitably going to be left with some at the bottom of the bowl, I'd recommend having at least a loaf or two of crusty bread for sopping purposes.
As always with our Cook the Book feature, we have five (5) copies of In the Kitchen with A Good Appetite to give away this week.
- Yield:2 to 4
- 1 large garlic clove
- Pinch kosher salt, more to taste
- 1/2 pound Italian sausage, casings removed
- 1 tablespoon extra-virgin olive oil, more to taste
- 1 tablespoon red wine vinegar
- 1 head radicchio, halved, cored, and sliced
- 1 small frisée, torn into peices
Using a mortar and pestle or a heavy knife, mash the garlic and salt until a paste forms. (If using a knife, mince the garlic with the salt, then smash with the flat of the blade.)
In a skillet over medium-high heat, sauté the sausage in the oil until browned, about 5 minutes. Sir in the garlic paste and vinegar and cook, scraping up any browned bits until the garlic is fragrant, another 1 to 2 minutes.
Place the radicchio and frisée in a large bowl. Add the sausage mixture and pan drippings and toss well. Serve immediately, seasoning with more salt and oil to taste.