Salad with Boiled Sausage, Potatoes and Kale Salad with Goat Cheese

Salad 741 Last Update: Feb 18, 2021 Created: Feb 18, 2021 0 0 0
Salad with Boiled Sausage, Potatoes and Kale Salad with Goat Cheese
  • Serves: 2 People
  • Prepare Time: 20 mins
  • Cooking Time: 20 mins
  • Calories: -
  • Difficulty: Easy
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Salad with boiled sausage, potatoes and kale salad with goat cheese is such a gastronomic answer to Olivier salad. Its preparation requires rarer and more expensive ingredients, but everything, in this case, can be simplified without compromising the final result. Didn't find the kale, use pikin kale or young green cabbage, no goat cheese - take brie or camembert cheese.

Ingredients

Directions

  1. Cut the potatoes in half without peeling and cook in boiling water for about 10 minutes. or until ready. Add the peas and cabbage at the last minute of cooking. Drain the water.
  2. Combine honey and mustard in a small bowl, add mustard powder, white wine vinegar, and finely chopped shallots.
  3. Heat the grill pan well and brush lightly with oil. Place the goat cheese, brushing it with the dressing. Season with black pepper. Fry the cheese for 2-3 minutes. on each side, or until the cheese is golden brown and bubbling.
  4. Place potatoes, peas, cabbage, and sausage on a plate. Drizzle with dressing and stir. Top with grilled cheese. Serve immediately.

Salad with Boiled Sausage, Potatoes and Kale Salad with Goat Cheese



  • Serves: 2 People
  • Prepare Time: 20 mins
  • Cooking Time: 20 mins
  • Calories: -
  • Difficulty: Easy

Salad with boiled sausage, potatoes and kale salad with goat cheese is such a gastronomic answer to Olivier salad. Its preparation requires rarer and more expensive ingredients, but everything, in this case, can be simplified without compromising the final result. Didn't find the kale, use pikin kale or young green cabbage, no goat cheese - take brie or camembert cheese.

Ingredients

Directions

  1. Cut the potatoes in half without peeling and cook in boiling water for about 10 minutes. or until ready. Add the peas and cabbage at the last minute of cooking. Drain the water.
  2. Combine honey and mustard in a small bowl, add mustard powder, white wine vinegar, and finely chopped shallots.
  3. Heat the grill pan well and brush lightly with oil. Place the goat cheese, brushing it with the dressing. Season with black pepper. Fry the cheese for 2-3 minutes. on each side, or until the cheese is golden brown and bubbling.
  4. Place potatoes, peas, cabbage, and sausage on a plate. Drizzle with dressing and stir. Top with grilled cheese. Serve immediately.

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