• 10 Ratings

Sweet and spicy peppers mingle with fennel, shallots, and garlicky crostini for a hearty, satisfying salad.



Ingredient Checklist


Instructions Checklist
  • In large skillet, saute sausage meat. Using a metal spatula to break the pieces up, cook until it is golden brown and with some crispy bits, about 10 minutes. Remove from the pan to a paper towel-lined plate.

  • Add the peppers and shallots to the same pan. Saute to soften, about 5 minutes. Deglaze with the wine, cooking to reduce it to a slight glaze on the peppers. Place the pepper mixture on the plate on top of the sausage.

  • Add 1 tablespoon olive oil and the garlic to the pan. Let the garlic sizzle, and remove before it is brown. Add bread and cook to golden on one side, about 2 minutes. Drizzle the remaining olive oil over the up side of the bread, turn, and continue cooking until crisp.

  • Place the lettuce and fennel in a large bowl; add the sausage and pepper mixture. Drizzle over the vinegar, sprinkle with salt and a generous grind of black pepper. Toss well and serve in a large salad bowl topped with the shaved Parmesan and a crostini.


10 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 0