Sausage and corn salad
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- Prep Time15 min
- Total Time15 min
- Makes4 Servings
Photo by Michael Graydon
Ingredients
4 cobs of corn
3 tbsp white-wine vinegar
2 garlic cloves, minced
1/4 tsp cayenne pepper
1/8 tsp salt
3 tbsp olive oil
1/3 cup finely chopped cilantro
4 to 5 hot Italian sausage, about 500 g
8 cups mixed salad greens
500 g cherry tomatoes, thinly sliced
Instructions
Preheat barbecue to medium-high. Peel back corn husks but do not remove from cobs. Peel off and discard silk. Re-cover corn with husks. Soak cobs in water for 5 min.
Meanwhile, stir vinegar with garlic, cayenne and salt in a medium bowl. Whisk in oil. Stir in cilantro.
Oil grill. Barbecue sausages and corn. Turn sausages occasionally until cooked through, 10 to 12 min. Turn corn frequently until tender, at least 8 min. Spray any flare-ups with water if necessary. When cool enough to handle, remove and peel back husk, then, using a knife, shave corn from cob. Thickly slice sausages.
Divide greens, corn, sausage and tomatoes between plates. Drizzle with dressing.
Nutrition (per serving)
Calories 502, Carbohydrates 25g, Fat 30g, Fibre 8g, Sodium 911mg.
Shopping Tip:
Great-quality corn and tomatoes are even more affordable in August because they're in season. Price above is based on average supermarket costs.
