Greek Salad with Brooklyn Cured Lamb Sausage
Created by Brooklyn Curedbrooklyncured.com
Serves: 3 – 5
Course: Salad
Diet: Gluten Free
Season(s): Spring, Summer, Fall
Ingredients
- 1 large head Romaine, Green leaf, or Red leaf lettuce, chopped
- 1 small red onion, diced
- 6 Pepperoncini peppers, roughly chopped
- 16 cherry tomatoes, halved
- 1/4 cup black olives, pitted
- 3 ounces feta cheese, crumbled, plus a bit extra
- 1 package of Brooklyn Cured Lamb Sausage (Lamb Sausage with Charred Lemons, Lamb Sausage with Black Olives, or Lamb Merguez all work well)
- 1 1/2 tablespoons mustard
- 1 teaspoon ground black pepper
- 1 pinch salt
- 1 dash Worchestershire sauce (optional)
- 2 cloves garlic, minced
- 3 ounces red wine vinegar
- 1 1/4 cups extra virgin olive oil
Instructions
Salad: Cook the sausages over medium heat for about 5-6 minutes on each side, about 12 minutes total. Remove from pan, allow to rest for a few minutes, then cut on the bias into roughly one-inch pieces. Combine all of the other ingredients in a bowl, dress with vinaigrette and toss. Plate salad, top with the sausage and extra feta.
Red wine vinaigrette: Whisk all ingredients, except oil, in a bowl to a consistent mixture. Continuing to whisk, slowly drizzle the oil into the mixture until the desired consistency and flavor.
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