About this recipe:This salad has the perfect combination of flavours and textures. Lettuce, rocket, red onion, pecans, blue cheese and sausages are tossed with a lemon-Dijon dressing. Feel free to experiment with other varieties of sausages.
Another Black Swan
2 teaspoons extra-virgin olive oil
350g pork and apple sausages, sliced in 1.25cm slices
1 small Granny Smith apple, cored and sliced
1 tablespoon fresh lemon juice
75ml extra-virgin olive oil
1 teaspoon Dijon mustard
75ml fresh lemon juice
sea salt and ground black pepper to taste
450g mixed lettuce leaves, washed and dried
20g wild rocket leaves, washed and dried
1 small red onion, thinly sliced
55g pecans, toasted
70g blue cheese, crumbled
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Method Prep:20min › Cook:10min › Ready in:30min
Place 2 teaspoons olive oil in a frying pan and heat over medium heat. Stir in the sausages; cook until browned, about 5 minutes. Set aside to cool.
Place the apple slices in a bowl and sprinkle with 1 tablespoon lemon juice. Set aside.
To make the dressing, whisk together 75ml olive oil, Dijon mustard, 75ml lemon juice, salt and pepper in a bowl until creamy.
Place the mixed lettuce and rocket leaves in a salad bowl; toss together. Mix in the red onion, pecans, blue cheese and apple slices. Pour the lemon dressing over the salad mixture and toss to coat evenly. Add the sausage and toss again.