Italian sausage and roasted pepper salad
Serve this Italian sausage red pepper salad with a Jackson-Triggs Reserve Merlot. This red is medium-bodied, so you don't need a serious steak. To lighten the dish, put the meat in a salad.
SERVES
4
Ingredients
For the dressing:
- 1 1/2 teaspoon red wine vinegar
- 2 teaspoons olive oil
- Pinch of salt
- Pinch of pepper
For the salad:
- 3 Roasted red peppers
- 4 hot Italian sausages (can also use mild for less spicy ‘heat’)
- 1/4 cup of thinly sliced vidalia onion
Directions
For the dressing:
- Simply put the ingredients in a travel container that you will add your salad to and mix together. (This is a super simple dressing as the flavours and juices of the red peppers and sausage will leak out and add to the flavour of the dressing.)
For the salad:
- Heat the barbecue on high heat.
- Add the peppers to barbecue and cook until the skin is mostly black and slips off the red pepper easily. Place charred peppers in a bowl, cover with plastic wrap. Cool until easy to handle. Peel peppers and remove seeds.
- Slice into inch strips lengthwise and add to the bowl with the dressing.
- Turn the barbecue to low heat.
- Add the sausages and cook until cooked all the way through 10-15 minutes.
- Let cool and slice once they are lukewarm to prevent the juices from leaking away. Add the sausage to the travel container.
- Add the Vidalia onion and mix all ingredients together.
- You can serve immediately, or chill in the fridge to bring to a picnic later.
