I was surprised when I opened up The French Farmhouse Cookbook for my next recipe to find that putting sausage on your salad is a thing.
I’m an omnivore who enjoys the fine cuisine of sausage, but never have I ever had a sausage salad.
Then I thought about it more. Why is that such a surprise? I mean why not put sausage on your salad? We put steak, chicken, and even seafood on top of beds of lettuce and call it salad. Yet, this was a shocker to me.
What was not a shocker, spoiler alert, is that it’s quite good.
What you’ll need.
- 2 smoked sausages, such as kielbasa
- 2 cups of white wine, such as Sancerre Blanc
- 1 tablespoon of red wine vinegar
- 1 tablespoon of minced shallot
- 1/4 cup of olive oil
- 7 ounces of escarole or curly endive leaves (8 cups loosely packed), rinsed patted dry, and torn into bite-size pieces
Our first step is to cook the sausage in that fine white wine you bought and are hopefully drinking as you cook because why not? Crazier things have been done.
The cookbook says to add water until the sausages are covered with liquid. It also says you can use all of the wine. I took this as for yourself, but it might have been about the sausage.
Anyway, bring the sausages to a boil, then reduce the heat to allow it to simmer partially covered for 20-30 minutes.
As the sausage is simmering, go ahead and make the salad dressing which consists of whisking the vinaigrette, salt, pepper, shallot, and olive oil together. Next, add this dressing to the escarole and toss.
When time is up for the sausages, remove them from the pan and slice into 1/4 inch thick slices. It is also suggested that you create a rosette pattern with the sausage bits.
I have to say that I appreciate this authors dedication to beauty and creativity.
Serve your sausage piece of art alongside bread and that wine that you may or may not have drunk while cooking.
My final result turned out to be another simplistic dish that satisfied the pleasure centers of my tastebuds. The combination of juicy plump sausages soaked in white wine and bitter vinegar soaked escarole left me wondering why I never tried it before.
So, yes I do recommend sausage on a salad and look forward to others making this discovery as well. Enjoy!