Bistro-style spring salad with asparagus



15 min


30 min


4 Servings

Bistro-style spring salad with asparagus

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.


  • 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


  • 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
  • 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.