It's a Keeper: Grilled Sausage Salad with Ginger Crostini

It's definitely still Summer here in Northern California and I am doing my best to make the most of it! Part of that is using my grill to make Grilled Sausage Salad with Ginger Crostini from the $10 Spot section of Every Day with Rachael Ray. Well, and I guess I should be honest and say my favorite part of grilling is that my husband is the one that stands out in the heat in front of the grill while I pretend to clean up inside in the A/C.

I made an itsy bitsy mistake in this recipe - I used all 5 tablespoons of olive oil for the crostini instead of using two for the crostini and three for the dressing. Oops. So make sure you don't make the same mistake.

Knowing that croutons are my favorite part of salad, I made the full recipe for the crostini and for the onion, even though I only make two servings for the rest of the recipe. Since we used it all up, I'd recommend making double the recipe for the crostini and onion if you are making this for four. The taste was great, although you have to make sure to get some yummy sausage, since that is pretty much the star of this recipe.

Here's the recipe with my comments in brackets:

Grilled Sausage Salad with Ginger Crostini

By: Susan H. Gordon

5 tablespoons extra-virgin olive oil
1 1/2 teaspoons ground ginger
Eight 1/2-inch-thick slices baguette
1 pound sweet Italian pork sausages
1 tablespoon balsamic vinegar
1 large sweet onion, cut into 8 wedges [Make sure you get a sweet onion instead of just a regular one - it makes a difference on the grill.]
5 ounces mixed greens
1 tablespoon apple cider vinegar
Salt and pepper

Preheat the oven to 300°. In a small bowl, combine 2 tablespoons olive oil [NOT ALL 5 LIKE I DID!] and the ginger; brush on the baguette slices. Transfer to a baking sheet and bake until crispy, about 15 minutes.

Meanwhile, preheat a grill or grill pan to medium-high. Grill the sausages until cooked through, about 15 minutes. Drizzle the onion wedges with the balsamic vinegar; grill until softened and charred, about 4 minutes on each side.

In a medium bowl, add the greens, the remaining 3 tablespoons olive oil and the cider vinegar; toss. Season with salt and pepper. Divide the salad among 4 plates and top with the sausages and onions. Serve with the crostini.

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