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Grilled Sausage Salad with Crushed Fennel Vinaigrette
MCCORMICK11Ingredients
55Minutes
430Calories
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Description
Chef Paul Kahan, owner and executive chef of Chicago's Blackbird, celebrates summer with regionally inspired dishes. Toasted fennel seeds harmonize with grilled sausage and bratwurst, while celery, red potatoes and refreshing tarragon round out the dish with a wholesome flavor. Photo credit: Adrianna Adarme from A Cozy Kitchen.
Ingredients
US|METRIC
6 SERVINGS
- 1/2 lb. mild Italian sausage
- 1/2 lb. bratwurst
- 6 small red potatoes
- 1 tsp. fennel seed (McCormick Gourmet™ Organic)
- 3 rib celery (thinly sliced)
- 1 small red onion (thinly sliced)
- 1/4 cup olive oil
- 1 Tbsp. whole grain mustard
- 1/2 tsp. tarragon (McCormick Gourmet™)
- 1/4 tsp. black pepper (McCormick Gourmet™ Organic, Coarse Ground)
- 1/4 tsp. salt
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Directions
- Grill sausage and bratwurst over high heat until cooked through. Set aside to cool. Meanwhile, boil potatoes in salted water about 25 minutes or until tender. Set aside until cool enough to handle
- Toast fennel seeds in small dry skillet on medium heat 30 seconds or until aromatic. Remove from skillet. Crush seeds with mortar and pestle
- Slice cooked sausage into 1-inch rounds and potatoes into 1/2-inch rounds. Place in large bowl with celery and red onion. Mix oil, mustard, toasted fennel seeds, tarragon, pepper and salt in small bowl. Pour over mixture in bowl; toss to coat. Serve at room temperature
NutritionView More
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430Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories430Calories from Fat280 |
| % DAILY VALUE |
| Total Fat31g48% |
| Saturated Fat8g40% |
| Trans Fat |
| Cholesterol60mg20% |
| Sodium740mg31% |
| Potassium890mg25% |
| Protein13g |
| Calories from Fat280 |
| % DAILY VALUE |
| Total Carbohydrate26g9% |
| Dietary Fiber4g16% |
| Sugars2g |
| Vitamin A2% |
| Vitamin C25% |
| Calcium4% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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