Review of last recipe (photo above) - I really had high hopes for the recipe, and maybe because I used store bought sauce, when I usually make my own, I was disappointed.  Sometimes I buy Classico Four Cheese just to have something that can be added to the remains of some of my homemade sauce, but thought I'd try Paul Newman's Marinara since I think he makes a really good product.  It's not a bad sauce; I don't know the results weren't better.

TODAY'S RECIPE - HOT SAUSAGE SALAD IL CAPRICCIO
The recipe comes from The Boston Globe (undated), so I'm assuming it's from Il Capriccio in Waltham.

Serves 8

1 lb Italian pork sausage (preferably homemade ... I don't think so)
1 head fennel, sliced thin
2 red peppers, sliced thin
3 tbsp olive oil
8 leaves radicchio
8 leaves arugula
8 leaves boston lettuce
8 tsp balsamic vinegar

Prick the sausage and bake at 350 degrees for 30 minutes, or until done.  Drain, cool and slice thinly.

In the meantime, blanch the fennel in boiling water for 10-15 seconds and immediately chill in cold water and dry.  Blanch the red pepper for 5 seconds, chill and dry.  Put the olive oil into a nonstick frying pan.  Add the sausage, fennel and pepper.  Heat, tossing the ingredients together.  Serve on warm plates lined with a leaf each of radicchio, arugula and boston lettuce.  Top each portion with 1 tsp vinegar. 

Nutritional Information:  240 calories, 10 G protein, 20 G fat, 5 G carbs, 300 mg sodium