happy easter

boy salad

Do you ever watch Mad Hungry with Lucinda Scala Quinn?  Now that I am semi-retired this has become one of my favorite shows to watch.  Mad Hungry is on everyday from 11 am to 12pm on the Hallmark Channel.  She makes regular food that anyone can make, no fancy ingredients, everday food and it all looks so good.  I have tried a few of her recipes and they are delish!  Today she had Boy Salad - she has three sons.   I can't wait to try it.  It has one of my favorite ingredients - sausage.

Boy Salad

Serves 5

• 2 hot Italian sausage links, meat removed from casings
• 4 sweet Italian sausage links, meat removed from casings
• 1 yellow pepper, cut in 1/2-inch strips
• 1 large shallot or 2 small, sliced crosswise
• 1/4 cup dry white wine
• 2 tablespoons extra-virgin olive oil
• 4 garlic cloves, smashed and peeled
• 5 slices ciabatta bread
• 1 head romaine lettuce, washed, well dried, and crisped in refrigerator, and chopped into 1 1/2-inch pieces
• 1 small fennel bulb, very thinly sliced
• 1 tablespoon white-wine vinegar
• Salt and freshly ground black pepper
• 1/4 cup shaved Parmesan

Directions

1. 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.
2. 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.
3. 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.
4. 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.

antiquing

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