Bistro-style spring salad with asparagus
5
- Prep Time15 mins
- Total Time30 mins
- Makes4 Servings
Bistro-style spring salad with asparagus Photo, Roberto Caruso
One of our favourite spring veggies mixes it up with peppery greens and turkey sausage for a satisfying, gourmet-style salad.
Ingredients
1 bunch asparagus, trimmed and cut into 2-in. pieces
1/2 cup water
6 turkey sausages, about 450 g
1/4 cup canola oil
2 tbsp lemon juice
1 shallot, finely chopped
1 tsp honey
1/8 tsp salt
fresh pepper
1 head radicchio, torn into bite-sized pieces
2 heads endive, leaves separated
Instructions
BOIL asparagus in a pot of water until tender-crisp, about 1 min. Drain and plunge into a large bowl of cold water. Drain and set aside.
BOIL water in a medium frying pan over medium-high. Prick turkey sausages in several places and add to pan. Reduce heat to medium. Gently boil, covered, turning occasionally, for 8 min. Remove lid and continue cooking until water evaporates and sausages brown, 2 more min. Transfer to a cutting board.
WHISK canola oil with lemon juice, shallot, honey and salt in a large bowl. Season with fresh pepper. Add asparagus, radicchio and endive to dressing. Toss to coat. Divide among 4 plates. Slice sausages diagonally and arrange on top of each salad.
Nutrition (per serving)
Calories 335, Protein 24g, Carbohydrates 7g, Fat 23g, Fibre 3g, Sodium 684mg.
Excellent source of Folate.
Wine Pairings
Spring salad with sausage Pair it with: A favourite gamay. A medium-bodied winner, this ever-impressive Niagara gamay displays an attractive ruby hue, with dark-red-berry fruit aromatics and flavours. The intriguing spicy and peppery elements pair well with sausage. Our pick: Cave Spring Gamay, Ontario, $15.