Katie’s Salad (bookmarked recipe)

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Bookmarked Recipes - every Mondaysummary: recipe for Katie’s salad with sausages, goat cheese and potatoes; whine about onions; information about Bookmarked Recipes (click on image to see larger view and more photos)

Bookmarked Recipe

salad We go through phases of having salad and not having salad. Unsurprisingly, because it’s summer, right now we’re definitely in a salad phase. Through our vegetable store and the weekly farmers’ market, we have easy access to great Romaine hearts, watercress, arugula, spinach, red leaf lettuce, etc. etc. And our herb garden is flourishing.

Not long ago, I saw the most wonderful looking salad on Katie’s site, “Thyme for Cooking”. A one-plate dinner salad. Now, just a salad for dinner isn’t necessarily the easiest thing to sell to T. Salad with dinner, yes. But just salad? Still, Katie’s salad sounded too fabulous. So, just before the six o’clock news, I decided to show it to him. Here’s how the conversation went:

me: There’s a really great looking salad with Romaine lettuce on Katie’s site. She says it’s one of their “favorite summertime salads”. I think we should have it sometime this week.

he: [vaguely] …mm hmmmm?

me: It has sausages in it. Come and look.

he: [brightening] Sausages? Let me see.

me: So? What do you think?

he: [briskly] Let’s have it tonight! The pasta sauce can keep til tomorrow. Go get your helmet. We’ll go get sausages now.

So we jumped on our bikes and peddled to our favourite vegetable store to get Romaine and then rode a little further to get Italian sausages – one hot and two mild. If it had been earlier in the day, we’d have ridden all the way to St. Lawrence Market to get our favourite Macedonian sausage from “The Sausage King”. (Maybe next time…).

And we raced home to start the potatoes. Only to see that we had only one potato. Actually it was only half a potato because it was starting to sprout and there were giant bruises on one side of it.

And there I was at 18:45 making an emergency phonecall next door, asking for potatoes. Augh!! I left a message on the answering machine. As I did, I heard neighbours’ voices on the other side. I quickly hung up and raced out to beg for potatoes. Luckily, the answer was laughingly “yes”; they kindly gave us more than enough lovely small red potatoes. I got back inside to hear the phone. It was the first neighbours offering us potatoes. Ha! We didn’t want their stinkin’ potatoes. We already had potatoes….

And we made the salad. Oh my.

It. Was. Fantastic.

We really loved it. It’s the perfect thing to have on a hot summer night. It’s so perfect that we want to have it every night. Even if it’s raining. Even if it isn’t hot. Even if there’s snow on the ground.

Here’s what we did to make Katie’s salad:

salad with sausages, goat cheese and potatoes
based on Katie’s (Thyme for Cooking) Salad with Sausage, Potato and Chevre

(No measurements, you’ll have to wing it. Take a look at Katie’s recipe for more specific measurements.)

  • Romaine lettuce
  • Watercress
  • fresh herbs (chives, summer savoury, thyme, basil…)
  • fresh sage leaves
  • potatoes
  • olive oil
  • red peppers
  • good quality sausages
  • olive oil (for dressing)
  • wine, balsamic or cider vinegar
  • grainy mustard
  • creamy goat’s cheese
  • seasalt and pepper
  • herbs, for garnish (optional)

Preparation

  1. Wash the greens well and spin dry. Set aside in the fridge. Keep the sage separate.
  2. Cut the potatoes into bite-size pieces and put them into a shallow casserole dish. Toss them in some olive oil and oven-roast them until they are golden.
  3. Meanwhile, (heh, every time I type “meanwhile” I feel compelled to apologize to my sister and assure her that this does NOT mean that this recipe is complicated) edit: for she who is averting her eyes from the “M” word, please substitute the words “While the potatoes are cooking,”… quarter and deseed the red peppers. Set aside.
  4. Barbecue the sausages until they are brown. Grill the red peppers at the same time, cooking them until the skin begins to bubble and char. It doesn’t matter if the pepper skins have burned spots.
  5. Tear the lettuce into bite size pieces and put it along with the watercress and herbs (except the sage) into a large salad bowl.
  6. Chiffonade the sage. Set aside.
  7. Make the vinaigrette: Whisk olive oil, vinegar and grainy mustard together in a small bowl. Set aside.
  8. When sausages are done, put them on a plate. Add sage and goat cheese and cut the sausages into bite size pieces. The heat from the sausage will slightly wilt the sage (you want that) to bring out its flavour and also slightly melt the goat cheese (you want that too).
  9. Assemble the salad: Add vinaigrette to the greens and toss well.
  10. Add potatoes and sausage mixture to the salad and toss again to distribute everything evenly.
  11. Season with salt and pepper. Drizzle a little more vinaigrette and top with a garnish of extra herbs and/or flower(s) if you like.

Serve immediately.

Notes

» The peppers can be grilled well in advance. (Katie’s salad doesn’t even call for peppers.) But we had grilled peppers left-over from the previous evening. I thought they’d go nicely in the salad. And they did. :-)

salad The end result might look a bit like dog’s breakfast but it sure doesn’t taste like dog’s breakfast! (Not that we’re in the habit of eating dogs’ breakfasts. We don’t even have a dog…).

Fast, easy, delicious!! It’s definitely a keeper and in spite of having had it only once, it is already a staple summer dish for us.

Thank you, once again, Katie!

Bookmarked Recipes - every MondayBookmarked Recipes
Some time ago, Ruth (Ruth’s Kitchen Experiments) created this event to urge herself (and everyone else) to actually make the several recipes they have bookmarked in various books, magazines and internet pages. I think it’s a brilliant idea. But events come and go and posting roundups can become very time consuming and the event is no longer an official event.

Even so, you might like to look at previous bookmarked recipes’ roundups:

 

AAAAugghhhhhhhhhhhh!!! Tonight we are planning to have a different kind of salad. (I know. I lied when I said we were going to have Katie’s Salad every night… we’re going to have it every second night.) I’m in the process of making another favourite of ours: Potato (etc, etc) Salad. With green beans and red onions. Today, we went especially to the vegetable store to get the green beans. They are lovely. Sweet. Green. And then I remembered that we didn’t have any red onions. So I rode my bike BACK to the vegetable store to get the onion. And paid $0.64 for it. It felt firm. I just cut it open and it’s not a red onion at all. It’s a brown onion. All the way through (except the outer layer that is firm and red). I’ve never encountered anything like it. I’d take a photo but I’m too spitting mad to retrieve the brown disgusting thing from the compost.

 

This entry was posted in food & drink, main course, posts with recipes, PPN; YeastSpotting, MLLA, Bookmarks; T&C, whine on by .

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  • This salad is on my list! I just know this is going to be a knock out summer salad at our house … just like at yours.

    You really must try it soon MKiHC!! You’re going to love it. -ejm

  • I so hate it when the red onions are bad – and they seem to be about half the time no matter how carefully I choose. Glad you liked the salad. I sometimes grill whole shallots along with the potateos to add to it. Red peppers add nice color – and it really is hard to get a decent photo of it – I have many….. It’s not a pretty presentation. But who cares!

    edit 23 July 2010: It has never happened like this before, Katie. I too have bought red onions that have had a couple of bad spots. But this one was completely firm to the touch and nicely red and dry (but not dried out) on the outside. I was amazed to see how revoltingly brown it was inside. Whole shallots… good idea! I think we need to have this salad again tonight just to see what it’s like with shallots. :-) -Elizabeth

  • Your sister

    Meanwhile!! Meanwhile! I can’t possibly make this now. If it had said “as the potatoes are cooking…”, I would be fine but MEANWHILE? I almost couldn’t bear it…and then I looked at the pictures. I have the lettuce and herbs in the garden, I have the sausages in the freezer, I have the goat cheese, I even have the potatoes! I think I’ll have to avert my eyes from “meanwhile” and make this salad for supper tomorrow night. Alas, I don’t have pretty flowers to put on top.

    edit 23 July 2010: The pretty flower didn’t really add anything. Avert your eyes. Make the salad!! (But, I just can’t help myself from chanting to the tune of the nyah nyah chant: “meanwhile… meanwhile… meanwhile…”) -eeeheeheheeheheee (I’ve made a change in the recipe for you.)

  • Meanwhile…

    This salad is stupendous! My fellas went off to play tennis leaving me to make this excellent salad. While the potatoes cooked on the barbecue in a cast iron pan on indirect heat, I harvested the greens and herbs from the garden. I got the sausages and the red pepper and zucchini (that really needed to be eaten today) ready to barbecue. The salad is now done and awaiting tennis players. I had to check to make sure it was okay, because it might have gone bad in the 3 minutes that I last checked it. It’s still fabulous! I hope there’s some left for the tennis players.

    edit 24 July 2010: See?? Didn’t I tell you? :-D Hope there was a little something left when the tennis players returned! -E