Monday, January 9, 2012

Grilled Sausages with Celery Root Salad with Hazelnuts and Arugula

It's rare that a recipe surprises me by being quicker and easier than the name would suggest. But this is a recipe that's a full meal that can be completed in the time it takes you to preheat the broiler and cook the sausages. The side dish salad would be perfect with other dishes as well (maybe even creamy mustard pork?).

One year ago: Sun-dried Tomato Gnocchi with Porcini Mushroom Broth
Two years ago: Pear Bread

Grilled Sausages with Celery Root Salad with Hazelnuts and Arugula (from Cook This Now)

560g sausage of your choice
Mustard vinaigrette
1 small garlic clove, finely chopped
1/4 tsp kosher salt plus 1 small pinch
1 tsp Dijon mustard
2 tsp sherry vinegar
3 tbsp extra-virgin olive oil
freshly ground black pepper
1 medium celery root, trimmed and peeled
5 cups arugula or other salad green
1/4 cup finely chopped toasted hazelnuts

1. Preheat broiler. Prick sausages with fork. Lay them on a baking sheet. Broil 3" from heat until browned on both sides, 3 - 4 minutes per side.
2. Meanwhile, smash the garlic and pinch of salt to make a paste. Whisk in a small bowl with mustard, vinegar, and salt. Slowly drizzle in oil and whisk until fully incorporated. Season with pepper.
3. Meanwhile, grate celery root in food processor. Transfer to a bowl and add salad greens and hazelnuts.
4. Pour vinaigrette over salad and toss well. Season with more salt, lemon juice, and/or olive oil if desired.

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