This lovely wilted Radicchio & Sausage Salad is one the will leave your guests delighted with flavor! Pops of pomegranate seeds mingle with warming spices of cinnamon and the herbaceous bouquet of herbs de Provence.
Featuring our pairing of the month for November:
Additional salad ingredients:
10 Leaves Belle Fiore Radicchio, washed and ripped into bite size pieces
2 Leaves Treviso Radicchio, washed and ripped into bite size pieces
1/2 C Shaved Fennel
2 Sweet Italian Sausages
Cinnamon Pear Balsamic Pickled Veg Garnish
3 tbs Water
1/4 C. Coarse Chopped Dill
2 Shredded Carrots or 1/4 C.
1/4 C Shaved Fennel
1/4tsp Sea Salt
1/4c Raw Almonds, Soaked and Chopped
1/2 Pomegranate, Seeded and Peeled
pinch of Cyprus Flake Sea Salt
pinch of Savory Black Pepper Blend
Point Reyes Herbs De Provence Toma, Shredded (optional)
For the salad, toss all veggie ingredients in a large salad bowl, in a warm cast iron skillet add Herbs de Provence Olive Oil over medium heat, remove casing from sausage and add to the skillet, separating with a metal spatula and stirring occasionally until cooked. Be sure to separate the sausage in to small pieces. Just before serving the salad pour hot sausage, oil, and fat renderings over the salad, garnish with a spoonful of pickled veg and garnish items. Finish with a drizzle of our Herbs de Provence Olive Oil and Cinnamon Pear Balsamic Vinegar, Cyprus Flake Sea Salt, Savory Black Pepper Blend
For the Pickled Veg Garnish:
In a small bowl add ingredients, stir and let sit while the rest of the items are being prepped, cooked etc, or pickle a few hours prior to serving.
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