A simple, crisp green salad topped with warm sausage and shaved Parmigiano cheese. Great as a starter, or as a light entree.
ARUGULA & MIXED GREEN SALAD WITH SAUSAGE & FENNEL
Ingredients
- 4 Isernio’s Italian Sausages
- 4 c. arugula leaves
- 4 c. mixed salad greens
- 1 medium fennel bulb, tops trimmed, bulb cut into matchstick-size strips
- 3 tbsp. chopped fresh chives
- 3 tbsp. olive oil
- 1 1/2 tbsp. balsamic vinegar
- Parmigiano cheese shavings (use potato peeler)
Instructions
- 1. Pre-cook the sausages: Bring a skillet of water large enough to immerse your sausages, to a boil. Lower uncooked sausages into boiling water, place the lid on and immediately turn heat off. Let sausages sit in the hot water for approximately 7 minutes. Drain.
- 2. Sauté sausages in skillet over medium heat until browned and cooked through, about 8 minutes. Slice into 1/2" coins.
- 3. Meanwhile, combine arugula, mixed greens, fennel and chives in large bowl. Whisk olive oil and vinegar in small bowl to blend well. Season generously with salt and pepper. Toss salad with dressing. Top with warm sausages and shaved Parmigiano cheese.
- Servings : 4
- Recipe Type : Soups, Stews & Salads
Instructions
- 1. Pre-cook the sausages: Bring a skillet of water large enough to immerse your sausages, to a boil. Lower uncooked sausages into boiling water, place the lid on and immediately turn heat off. Let sausages sit in the hot water for approximately 7 minutes. Drain.
- 2. Sauté sausages in skillet over medium heat until browned and cooked through, about 8 minutes. Slice into 1/2" coins.
- 3. Meanwhile, combine arugula, mixed greens, fennel and chives in large bowl. Whisk olive oil and vinegar in small bowl to blend well. Season generously with salt and pepper. Toss salad with dressing. Top with warm sausages and shaved Parmigiano cheese.
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