We live a block away from a great independently-owned grocery store called The Farms that makes a variety of their own sausages. It's a great last minute meal for us (usually I have some hot dog buns in the freezer), but this salad showcases them in a way I've never tasted before. The lamb ones are my favorite and are full of fresh rosemary and spices. Here they're grilled and served warm with a salad full of other local Californian ingredients: goat cheese, pistachios, heirloom tomatoes, and red onion. It's a great late summer meal and the perfect quick dish to throw together any night of the week.
Lamb Sausage & Mixed Greens Salad:
For Dressing
- Mince 1 shallot and combine with 2 tsp. Dijon mustard, the juice of 1 lemon, 1 tbsp. red wine vinegar, salt, and pepper.
- Slowly stream in 1/4 c. olive oil and set aside.
- Bring a grill or grill pan to high heat and cook 1/2 lb. fresh lamb sausage for 5-6 minutes per side, or until golden and crisp outside and just cooked through.
- Let sausage cool for 10 minutes, then cut into thick slices.
- Meanwhile, toss together 8 oz. mixed greens, 1/4 c. roasted pistachios, 1/2 thinly sliced red onion, and 1 diced heirloom tomato.
- Mix in the dressing until your liking and season with salt and pepper.
- Mound salad onto a large platter, sprinkle with 4 oz. crumbled goat cheese and arrange sausage around the salad.
Serves two-three (main course)
Serves six (side dish)
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