One of my favorite luncheon dishes is Italian Sausage Salad served in a hot pita. It’s not difficult to make, and any leftovers will keep for several days.
For the Italian Sausage Salad
Broil the sausages on a foil-lined pan, turning them frequently until browned on all sides. Wipe off any grease with paper towels. I especially like sausage with fennel seeds.
Broil the sausages.
When they have cooled to room temperature, slice the sausages into 1/4- inch disks.
Slice the sausages.
Remove the ribs and dice the red and the yellow peppers.
Choose small, firm zucchini because they have the fewest seeds. Cut the zucchini into 1/2-inch cubes. Blanch the cubes in boiling salted water for about 45 seconds, no longer. Drain and refresh the zucchini under cold water. Dry the cubes on paper towels.
Cut the mozzarella into small dice.
Dice the mozzarella.
Combine the peppers, zucchini, and mozzarella in a large casserole. One optional ingredient that I sometimes use is sliced Kalamata olives.
Combine the vegetables.
In a small bowl, beat the vinegar, the Dijon mustard, and the salt until well combined. Gradually whisk in the olive oil in a thin stream.
Beat the vinegar, Dijon, and olive oil.
For the Pesto
Traditional pesto is made in a mortar and pestle, but a much simpler method is to use a food processor or blender. You can make this Sausage Salad recipe easier by using store-bought pesto. However, I find that these jarred pestos often have a very unpleasant taste. Plus, homemade pesto is easily achieved using this method. I always make a large batch at the end of summer and freeze it in small jars so that I have it available year-round.
For this recipe, you will eliminate the Parmigiano cheese Likewise, if you decide to freeze extra pesto, do not add the cheese to it. Place the basil, the pine nuts, and the salt in the bowl of a food processor or blender. Process until combined. Then gradually add the olive oil while continuing to process until very smooth.
To Complete the Italian Sausage Salad
Beat the mayonnaise and the pesto into the Dijon-vinegar mixture. until fully homogenized. Taste for salt and pepper.
Beat in the pesto and mayonnaise.
When it is fully homogenized, taste for salt and pepper.
Blend together the sauce ingredients.
In a large casserole, combine all the chopped ingredients. Stir in the pesto dressing until well coated.
Add the sauce.
Heat the pitas gently over a gas range or in an oven.
Heat the pitas.
Cut them in half, open the pockets and stuff with the Italian sausage salad.
Any remaining salad will keep in the refrigerator for several days.
