Italian Sausage with Grilled Broccolini, Kale, and Lemon
A delicious grilled dish combining savory Italian sausage with charred broccolini and kale, dressed with a zesty almond-caper vinaigrette and finished with shaved Pecorino cheese. Perfect for outdoor cooking and summer entertaining.
Ingredients
- •5 tablespoons olive oil, divided, plus more for grill
- •3 tablespoons crushed unsalted, roasted almonds
- •2 tablespoons fresh lemon juice
- •1 tablespoon drained capers
- •1 teaspoon honey
- •to taste Kosher salt, freshly ground pepper
- •2 bunches broccolini
- •1 bunch Tuscan kale
- •1½ pounds Italian sausage
- •1 whole lemon
- •2 ounces mild Pecorino
- •shaved
Cooking Instructions
- 1.
Prepare a grill for medium-high, indirect heat (for a gas grill, leave one or two burners off; for a charcoal grill, bank coals on one side of grill); oil grate. Mix almonds, lemon juice, capers, honey, and 4 Tbsp. oil in a small bowl; season dressing with salt and pepper.
10 min
- 2.
Combine broccolini and kale in a large bowl and drizzle with remaining 1 Tbsp. oil. Toss well to evenly coat vegetables; season with salt.
5 min
- 3.
Grill sausage over direct heat until browned all over, about 3 minutes per side. Move to indirect heat and continue to cook, turning and rotating occasionally, until cooked through, 8-10 minutes. Transfer to a platter.
13 min
- 4.
Meanwhile, cook broccolini and kale over direct heat until kale is lightly browned and crisp around the edges and broccolini stem is crisp-tender, about 1 minute for kale and 3 minutes for broccolini. Transfer back to bowl.
3 min
- 5.
Grill lemon slices over direct heat until lightly browned, about 1 minute per side. Transfer to bowl with broccolini and kale and add half of dressing and half of Pecorino. Toss to combine; season salad with salt and pepper.
2 min
- 6.
Mound some of the salad on top of the sausage and leave some in the bowl. Drizzle remaining dressing over all of the salad and top with remaining Pecorino.
2 min
