Finney
Master Chef
Sausage Salad with Arugula
From: Weber's Big Book of Grilling
Grilled corn, fresh tomatoes, sweet peppers, and warm, spicy andouille sausage spooned over crisp arugula. Serve with crusty French bread and call it dinner.
3 ears fresh sweet corn, in their husks
3 tablespoons extra-virgin olive oil
1/3 pound andouille sausage, cut crosswise into 1/8-inch slices
1/2 cup finely chopped yellow onion
3/4 cup finely chopped red or yellow bell pepper
2 teaspoons minced garlic
3/4 cup seeded, finely chopped ripe tomato
1/4 cup white wine vinegar
1/4 cup chicken broth, hot
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup loosely packed fresh basil leaves, cut into ribbons
1-1/2 cups tightly packed arugula leaves
Soak the corn in cold water for 30 minutes or more. If necessary, use a weight to keep the ears submerged. Drain.
In a medium sauté pan over medium heat, warm the olive oil. Add the sausage and cook for 5 minutes, turning occasionally. Add the onion, bell pepper, and garlic, and cook, stirring occasionally, until the pepper is tender, 7 to 8 minutes. Remove from the heat and set aside.
Grill the corn over Direct Medium heat for 20 to 25 minutes, turning three or four times during grilling time. Remove from the grill and allow to cool slightly. When cool enough to handle, carefully pull back the husks and remove the silk. With a sharp knife, cut the kernels from the cobs. Add the kernels to the sausage mixture.
Just before serving, add the tomatoes, vinegar, chicken broth, salt, pepper, and basil to the andouille mixture. Stir gently to mix.
Arrange the arugula on a platter, spoon the warm salad on top, and serve immediately.
Makes 4 to 6 servings.
From: Weber's Big Book of Grilling
Grilled corn, fresh tomatoes, sweet peppers, and warm, spicy andouille sausage spooned over crisp arugula. Serve with crusty French bread and call it dinner.
3 ears fresh sweet corn, in their husks
3 tablespoons extra-virgin olive oil
1/3 pound andouille sausage, cut crosswise into 1/8-inch slices
1/2 cup finely chopped yellow onion
3/4 cup finely chopped red or yellow bell pepper
2 teaspoons minced garlic
3/4 cup seeded, finely chopped ripe tomato
1/4 cup white wine vinegar
1/4 cup chicken broth, hot
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup loosely packed fresh basil leaves, cut into ribbons
1-1/2 cups tightly packed arugula leaves
Soak the corn in cold water for 30 minutes or more. If necessary, use a weight to keep the ears submerged. Drain.
In a medium sauté pan over medium heat, warm the olive oil. Add the sausage and cook for 5 minutes, turning occasionally. Add the onion, bell pepper, and garlic, and cook, stirring occasionally, until the pepper is tender, 7 to 8 minutes. Remove from the heat and set aside.
Grill the corn over Direct Medium heat for 20 to 25 minutes, turning three or four times during grilling time. Remove from the grill and allow to cool slightly. When cool enough to handle, carefully pull back the husks and remove the silk. With a sharp knife, cut the kernels from the cobs. Add the kernels to the sausage mixture.
Just before serving, add the tomatoes, vinegar, chicken broth, salt, pepper, and basil to the andouille mixture. Stir gently to mix.
Arrange the arugula on a platter, spoon the warm salad on top, and serve immediately.
Makes 4 to 6 servings.
