Crunchy fennel with its slight anise flavor is becoming more popular in American kitchens. Serve with any simple entrée.
1/2 pound Sweet Italian Sausage links, Provençal Chicken Sausage links, or purchased sausage
3 tablespoons freshly squeezed lemon juice
3 tablespoons chopped fresh parsley
Salt and freshly ground black pepper to taste
1/3 cup olive oil
4 to 6 cups baby spinach leaves, rinsed and stemmed if necessary
1 large fennel bulb, cored, quartered, and thinly sliced
4 scallions, white parts and 3 inches of green tops, sliced
3/4 cup freshly grated Parmesan
1. Preheat the oven broiler, and line a broiler pan with heavy-duty aluminum foil. Prick sausages on all sides, and broil 4 to 6 inches from the broiler element for 5 to 7 minutes, or until cooked through and no longer pink, turning them with tongs to brown on all sides. Allow sausages to sit for 5 minutes, then cut them into 1/2-inch pieces, and cover sausage to foil to keep warm.
2. While sausage broils, combine lemon juice, parsley, salt, and pepper in a jar with a tight-fitting lid and shake well. Add olive oil, and shake well again. Set aside.
3. Combine spinach, fennel, scallions, and Parmesan in a mixing bowl. Toss with dressing, and divide among plates. Top each portion with sausage, and serve immediately.
Note: The dressing can be prepared and the sausage can be cooked up to a day in advance and refrigerated, tightly covered. Reheat the sausage until warm before serving.