Salad with Sausage, Potatoes and Chevre
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Cooking time: 35 minutes for menu Cooking schedule: see below for "menu" instructions |
Salad with Sausage, Potatoes and Chevre Time - 35 minutes
4 Italian sausages, or any other flavor, 10 - 12 oz total weight (350 gr)
1 carton chevre (goat's cheese - it comes in a little 4-sided pyramid shaped carton and is soft, like a
cream cheese. This melts right into the dressing making it very creamy.
2 medium potatoes or 4 - 6 small ones (click for potato size definitions)
1 tbs olive oil
Lettuce - enough for a main meal salad for 2. I pick my own from my garden and just pick the
leaves so I will have red, green, dark green of all sorts.
large handful of fresh basil leaves
2 tbs fresh, snipped chives
Pepper
Vinaigrette
Cut potatoes into bite size pieces and coat with the olive oil. Either cook in a pan on the barbecue if you are using one or put on a baking sheet in a 400F oven for 25 minutes. Cook sausages - either on the barbecue grill or in a frying pan on the cook top. Tear lettuce and put in a large bowl. Snip chives. Tear large basil leaves, leave small ones whole. Add herbs to salad. Add 1/4 of the vinaigrette and toss to combine using tongs (or salad utensils). When sausages are done cut into bite size pieces and add to lettuce - they will be warm. When potatoes are done add to salad - again, warm is okay - not necessary, but okay. Add the chevre to the salad with a spoon - just in small chunks. Add about 1/3rd more of the dressing and toss well. As you toss the salad you will see the residual warmth from the sausage and potatoes combined with the dressing is causing the chevre to coat the lettuce leaves making a very creamy salad. Add more dressing as you like, using all of it or reserving some to be added at table. Fresh pepper is nice ..... serve.
Vinaigrette
1 clove garlic
1 tbs Dijon mustard
1 tbs lemon juice
3 tbs wine vinegar - white tarragon is nice, as is white balsamic
1/2 cup olive oil - the good stuff for salads, rather than the every day cooking variety
Mince garlic. Combine garlic, lemon juice, mustard and vinegar in bowl and whisk well. Slowly drizzle in olive oil whisking constantly so that the dressing emulsifies (gets thick).
If you have vinaigrette left save it for tomorrow night
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Cooking Schedule: 35 minutes |
Whisk together garlic, lemon, mustard and vinegar |
Cooking for Two? Or more?
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