Toulouse sausage, chicory & brioche salad

Toulouse sausage, chicory & brioche salad

By
From
James Martin's French Adventure
Serves
2
Photographer
Peter Cassidy

I love the bitterness of chicory, particularly when it’s pan-fried. In this salad, the brioche absorbs these pan juices, so you get all the flavour out of the chicory and sausages, and the pieces of brioche turn into the ultimate croûtons.

Ingredients

Quantity Ingredient

For the salad

Quantity Ingredient
1 tablespoon grapeseed oil
2 toulouse sausages
2 red chicory
1 yellow chicory
25g caster sugar
2 slices brioche loaf
1 teaspoon capers, drained and rinsed
1 lemon, juiced
small bunch flat-leaf parsley, leaves picked and roughly chopped
2 soft-boiled eggs, peeled

For the dressing

Quantity Ingredient
2 teaspoons dijon mustard
1 tablespoon sherry vinegar
100ml grapeseed oil
sea salt
freshly ground black pepper

Method

  1. For the salad, place a heavy-based frying pan over medium heat and drizzle with the oil. Cut each of the sausages on the diagonal into four, add to the pan and cook until golden brown on all sides and cooked through, about 10–15 minutes.
  2. Cut the chicory into quarters lengthways, sprinkle with the sugar and add to the pan with the sausages, allowing it to brown and caramelize. Remove the sausages and chicory from the pan and set aside.
  3. Tear the brioche into small bite-sized pieces and add to the pan. When the brioche has soaked up the cooking juices and turned golden brown, add the capers, lemon juice and parsley to the pan, turn off the heat and gently toss together, allowing them to warm in the pan.
  4. Meanwhile, to make the dressing, whisk together the mustard, vinegar and oil with a tablespoon of water. Season with salt and pepper.
  5. To serve, scatter the chicory and brioche over the plate, then top with the sausages and pan juices. Spoon over the dressing, then cut the eggs in half and arrange on the salad.
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