Sausage, Asparagus and Pea Panzanella Salad
Featuring Aidells Spinach and Feta Sausage
I love a fresh Springtime-inspired salad and my Asparagus and Pea Panzanella is perfect when tossed with Aidells Spinach and Feta Sausage— the flavor is so robust and complex and it’s the perfect complement to seasonal fresh vegetables. That unique unbeatable flavor is only matched by the quality ingredients— I always have some in my fridge— cause Aidells is endlessly versatile, whether it be any day, or a special day, with Aidells I can create a delicious one-dish meal in minutes that everyone will love.
Serves 4-6
INGREDIENTS
4 links Aidells Spinach and Feta Sausage, cut into ½ slices
1 bunch asparagus, trimmed and cut into thirds
1 cup frozen peas, thawed
3 cups baby spinach
7 oz feta, cut into large chunks
¾ pound ciabatta or rustic country loaf, torn into bite sized pieces
2 tbsp olive oil, divided
1 cup mixed soft herbs such as basil, parsley, dill, mint and chives
Kosher salt and freshly ground black pepper
Flaky sea salt, for finishing
Vinaigrette
1 small shallot, minced
½ tsp Dijon mustard
½ tsp whole grain mustard
2 tbsp white wine vinegar
½ cup extra virgin olive oil
Kosher salt and freshly ground black pepper
METHOD
In a large cast iron or non-stick pan over medium heat add 1 tbsp olive oil and cook sausage until browned, approximately 3-4 minutes per side. Transfer to a plate. Add remaining 1 tbsp of olive oil to pan along with bread and sauté for 3-4 minutes, stirring occasionally— until bread is golden brown. Remove from pan and set aside to cool.
Fill a large pan with water and bring to a boil over high heat. Add asparagus and blanch for 2-3 minutes until bright green and immediately plunge into a bowl of ice water. Drain and set aside.
To make vinaigrette, combine shallot, Dijon, whole grain mustard, white wine vinegar, and olive oil in a large bowl and season with salt and pepper. Whisk to combine. Add sausage, bread, asparagus, peas and spinach and toss to combine. Fold in half the feta and half the herbs. Transfer to a serving platter and top with remaining feta and herbs. Finish with flaky sea salt and serve.