Wednesday, July 6, 2011
We all know that I never use my cookbooks. What is bad about that is that I also have a secret love of the hybrid magazine-cookbooks that you see in the checkout line at the grocery store. I am actually more apt to use these, for example the Mother's Best Comfort Food cookbook for Beef Bourguignonne. This recipe for Sausage and Corn Salad came from Chatelaine's "Summer Cookbook." The salad was amazing. It is definitely a salad recipe that we will return to again and again. The recipe called for grilling the sausage and corn, which is definitely a great option if you have a grill. Since we don't have a grill, we cooked the sausage on the stovetop and then briefly sauteed the corn kernels (off the cob). Two things made this salad great, the first - real Italian sausage from our local Italian market, and the second - perfectly ripe Heirloom tomatoes. I admit that I've been buying my tomatoes at the grocery store, which is crazy in the summer when gorgeous tomatoes start to become available at the farmers' markets. The tomatoes I used for this recipe reminded how delicious tomatoes really can be and I promise not to buy tomatoes at the grocery store for the rest of the summer!
Sausage & Corn Salad
From Chatelaine "Summer Cookbook"
4 cobs of corn
3 tablespoons white-wine vinegar
2 garlic cloves, minced
1/4 teaspoon cayenne
1/8 teaspoon salt
3 tablespoon olive oil
10 leaves basil, torn
3 hot Italian sausages
8 cups Romaine lettuce, chopped
2 large heirloom tomatoes, diced
Stir together the vinegar, garlic, cayenne, and salt. Whisk in the olive oil. Set aside to let the flavours mingle together.
Heat a large non-stick skillet on medium-high heat. Place the sausages on the skillet and cover with a lid. Cook the sausage on each side for about 6 to 8 minutes each or until the sausage is well-browned. Once the sausage is cooked, slice it into 1/2 inch slices and return the sausage to the pan to crisp it up a little bit.
While the sausage cooks, slice the kernels off the corn cobs. After you remove the sausage from the pan, drain a bit of the grease and then add the corn. Sauté the corn for 2-3 minutes.
Mix together your chopped Romaine lettuce (or use mixed salad greens), tomatoes, corn, and sausage. Drizzle the salad with dressing and sprinkle the torn basil leaves over top.