Description
If you’re looking for a hearty salad that actually satisfies, this Smoked Knack Wurst Garden Salad does the job beautifully. Between the smoky sausage, creamy avocado, crisp vegetables, cheese, and eggs, every forkful brings a little something different to the table.
Ingredients
Units
Scale
Salad
- 1 1/2 smoked knack wurst sausages, skin removed and sliced into thin rounds
- 1/2 packet butter lettuce
- 1/2 small red onion, thinly sliced
- 1/2 avocado, cubed
- 3 celery stalks, chopped
- 12 cherry tomatoes, halved
- 1 cup Swiss Emmenthal cheese, cut into sticks
- 1/2 English cucumber, sliced
- 1/2 punnet white mushrooms, whole or halved if large
- 3 hard-boiled eggs, halved
- 1/2 green or orange pepper, cut into strips
Dressing
- 4 tbsp olive oil
- 3 tbsp white vinegar or brown vinegar
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tsp sugar
- 1 tsp mustard powder
- 1 garlic clove, minced
Instructions
- Arrange the ½ packet of butter lettuce on a large serving platter or salad bowl.
- The knack wurst should be heated. It can be served cold, but lightly browning it in a frying pan for 2 to 3 minutes adds extra flavour.
- Scatter the 1½ smoked knack wurst sausages, sliced into thin rounds, over the lettuce.
- Add the ½ small sliced red onion, ½ avocado cut into cubes, 3 chopped celery stalks, and 12 halved cherry tomatoes.
- Tuck in the 1 cup Swiss Emmenthal cheese sticks, ½ sliced English cucumber, ½ punnet white mushrooms, and the strips from ½ green or orange pepper.
- Place the 3 hard-boiled eggs, halved, around the salad.
- In a small bowl, whisk together 4 tbsp olive oil, 3 tbsp white vinegar or brown vinegar, ½ tsp salt, ¼ tsp black pepper, 1 tsp sugar, 1 tsp mustard powder, and 1 minced garlic clove until well combined.
- Drizzle the dressing over the salad just before serving and gently toss if preferred.
- Serve immediately with crusty olive bread on the side
Notes
Created, prepared, tried, and tested by Gail
