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Italian sausage salad with fennel, feta and treviso
Italian sausage salad with fennel, feta and treviso
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Prep Time:
5 minutes
Cook Time:
25 minutes
Total Time:
30 minutes
Transport yourself to Italy with a vibrant midweek salad adventure.
Ingredients:
  • 27.30 gm extra virgin olive oil
  • 500g Italian sausages
  • 250g green round beans, trimmed
  • 2 baby fennel bulbs, trimmed, thinly sliced
  • 400g can cannellini beans, rinsed, drained
  • 2 treviso, leaves separated, torn
  • 100g Danish feta, crumbled
  • 20.00 ml balsamic vinegar
Instructions:
  • In a large non-stick frying pan over medium heat, heat 2 teaspoons of oil. Cook the sausages for 12 minutes, turning occasionally, until fully cooked. Let them cool slightly before slicing them thickly on a diagonal.
  • Cook the green beans in a pot of boiling salted water until vibrant green and crisp-tender. Then, immediately transfer to cold running water to refresh.
  • Combine the sausage, green beans, fennel, cannellini beans, treviso, and feta in a large bowl. Season with salt and pepper. In a small bowl, mix the vinegar with the remaining olive oil. Drizzle over the salad and toss gently to blend.

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