Bistro-style spring salad with asparagus

Prep 15 min
Total 30 min
Makes 4 Servings



1 bunch
asparagus, trimmed and cut into 2-in. pieces
1/2 cup
turkey sausages, about 450 g
1/4 cup
2 tbsp
shallot, finely chopped
1 tsp
1/8 tsp
fresh pepper
1 head
radicchio, torn into bite-sized pieces
2 heads
endive, leaves separated


  • 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.


Calories 335, Protein 24 g, Carbohydrates 7 g, Fat 23 g, Fibre 3 g, Sodium 684 mg. 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.

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