Fresh farmers' market salad
0
- Prep Time15 min
- Total Time15 min
- Makes4 servings
Yvonne Duivenvoorden
Ingredients
3 handfuls of green beans
4 Italian sausages
1/2 cup buttermilk
1/4 cup chopped chives
Generous pinches salt
Generous pinches pepper
1/2 140-g log goat cheese
250 g cheddar
1 cup sliced, cooked beets
1 orange or yellow bell pepper
1/2 small red onion
1 head iceberg lettuce
Instructions
Bring a large saucepan, partially filled with water, to a boil. Meanwhile, trim beans, then add to boiling water and cook until tender-crisp, 3 to 5 min. Drain, then immediately plunge into a bowl of ice-cold water. Drain and pat dry.
Lightly coat a frying pan with oil and set over medium heat. Using a fork, prick sausages, then add to pan. Cover and cook, turning occasionally, until golden and cooked through, about 10 to 15 min. Remove to a cutting board and slice.
Meanwhile, in a small bowl, using a fork, stir buttermilk with chives, salt and pepper. Crumble in goat cheese and, with a fork, mash cheese against side of the bowl, then whisk to blend. Set aside. Cube cheddar. Slice beets, pepper and red onion into thin strips. Shred lettuce. Divide lettuce between plates or place in a large bowl. Arrange vegetables, cheese and sausage in rows over lettuce. Drizzle dressing overtop. If making ahead, prepare vegetables, sausage, cheese and dressing. Will keep well, wrapped separately and refrigerated, up to 2 days.
Nutrition (per serving)
Calories 555, Protein 36g, Carbohydrates 19g, Fat 38g, Fibre 4g, Sodium 1184mg.
Stop by the farmers' market and pick up all your favourites. You can use most of them in this satisfying salad.
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