Warm Sausage, White Bean & Tomato Salad
A quick skillet salad: browned pork sausage, white beans, and blistered cherry tomatoes with a sharp lemon-Dijon dressing added sparingly.
Salad, Main CourseYield ½ servingScaled Quarter — ¼×
Salad, Main CourseYield 1 servingScaled Half — ½×
Salad, Main CourseYield 2 servingsScaled Original — 1×
Salad, Main CourseYield 4 servingsScaled Double — 2×
Salad, Main CourseYield 6 servingsScaled Triple — 3×
Salad, Main CourseYield 8 servingsScaled Quadruple — 4×
Ingredients
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Instructions
- Make the dressing: whisk together the extra-virgin olive oil, lemon juice, Dijon and honey. Season lightly with salt and pepper. Set aside. The dressing is deliberately kept separate and strong -- add it by the teaspoon later, not poured on.
- Brown the sausage: heat a large frying pan over medium to medium-high heat. Add the sausage meat and break it into chunky pieces with a wooden spoon. Cook for about 7-9 minutes, stirring occasionally, until browned and cooked through. If the sausage releases plenty of fat, you probably won't need the additional olive oil.
- Add the aromatics: add the shallot and red pepper flakes. Cook for 1 minute, stirring them through the sausage.
- Add the beans and tomatoes: stir in the drained beans and cherry tomatoes. Cook for another 2-3 minutes, until the beans are hot and the tomatoes have softened slightly but haven't completely collapsed.
- Assemble: divide the hot sausage, bean and tomato mixture between two plates or shallow bowls.
- Dress sparingly: add the dressing by the teaspoon -- much safer, since it's very strong. Drizzle over the top, then taste before adding any more; you likely only need about 1 teaspoon per serving. Finish with black pepper.
Ingredients
Tap one to check it off
Instructions
- Make the dressing: whisk together the extra-virgin olive oil, lemon juice, Dijon and honey. Season lightly with salt and pepper. Set aside. The dressing is deliberately kept separate and strong -- add it by the teaspoon later, not poured on.
- Brown the sausage: heat a large frying pan over medium to medium-high heat. Add the sausage meat and break it into chunky pieces with a wooden spoon. Cook for about 7-9 minutes, stirring occasionally, until browned and cooked through. If the sausage releases plenty of fat, you probably won't need the additional olive oil.
- Add the aromatics: add the shallot and red pepper flakes. Cook for 1 minute, stirring them through the sausage.
- Add the beans and tomatoes: stir in the drained beans and cherry tomatoes. Cook for another 2-3 minutes, until the beans are hot and the tomatoes have softened slightly but haven't completely collapsed.
- Assemble: divide the hot sausage, bean and tomato mixture between two plates or shallow bowls.
- Dress sparingly: add the dressing by the teaspoon -- much safer, since it's very strong. Drizzle over the top, then taste before adding any more; you likely only need about 1 teaspoon per serving. Finish with black pepper.
Ingredients
Tap one to check it off
Instructions
- Make the dressing: whisk together the extra-virgin olive oil, lemon juice, Dijon and honey. Season lightly with salt and pepper. Set aside. The dressing is deliberately kept separate and strong -- add it by the teaspoon later, not poured on.
- Brown the sausage: heat a large frying pan over medium to medium-high heat. Add the sausage meat and break it into chunky pieces with a wooden spoon. Cook for about 7-9 minutes, stirring occasionally, until browned and cooked through. If the sausage releases plenty of fat, you probably won't need the additional olive oil.
- Add the aromatics: add the shallot and red pepper flakes. Cook for 1 minute, stirring them through the sausage.
- Add the beans and tomatoes: stir in the drained beans and cherry tomatoes. Cook for another 2-3 minutes, until the beans are hot and the tomatoes have softened slightly but haven't completely collapsed.
- Assemble: divide the hot sausage, bean and tomato mixture between two plates or shallow bowls.
- Dress sparingly: add the dressing by the teaspoon -- much safer, since it's very strong. Drizzle over the top, then taste before adding any more; you likely only need about 1 teaspoon per serving. Finish with black pepper.
Ingredients
Tap one to check it off
Instructions
- Make the dressing: whisk together the extra-virgin olive oil, lemon juice, Dijon and honey. Season lightly with salt and pepper. Set aside. The dressing is deliberately kept separate and strong -- add it by the teaspoon later, not poured on.
- Brown the sausage: heat a large frying pan over medium to medium-high heat. Add the sausage meat and break it into chunky pieces with a wooden spoon. Cook for about 7-9 minutes, stirring occasionally, until browned and cooked through. If the sausage releases plenty of fat, you probably won't need the additional olive oil.
- Add the aromatics: add the shallot and red pepper flakes. Cook for 1 minute, stirring them through the sausage.
- Add the beans and tomatoes: stir in the drained beans and cherry tomatoes. Cook for another 2-3 minutes, until the beans are hot and the tomatoes have softened slightly but haven't completely collapsed.
- Assemble: divide the hot sausage, bean and tomato mixture between two plates or shallow bowls.
- Dress sparingly: add the dressing by the teaspoon -- much safer, since it's very strong. Drizzle over the top, then taste before adding any more; you likely only need about 1 teaspoon per serving. Finish with black pepper.
Ingredients
Tap one to check it off
Instructions
- Make the dressing: whisk together the extra-virgin olive oil, lemon juice, Dijon and honey. Season lightly with salt and pepper. Set aside. The dressing is deliberately kept separate and strong -- add it by the teaspoon later, not poured on.
- Brown the sausage: heat a large frying pan over medium to medium-high heat. Add the sausage meat and break it into chunky pieces with a wooden spoon. Cook for about 7-9 minutes, stirring occasionally, until browned and cooked through. If the sausage releases plenty of fat, you probably won't need the additional olive oil.
- Add the aromatics: add the shallot and red pepper flakes. Cook for 1 minute, stirring them through the sausage.
- Add the beans and tomatoes: stir in the drained beans and cherry tomatoes. Cook for another 2-3 minutes, until the beans are hot and the tomatoes have softened slightly but haven't completely collapsed.
- Assemble: divide the hot sausage, bean and tomato mixture between two plates or shallow bowls.
- Dress sparingly: add the dressing by the teaspoon -- much safer, since it's very strong. Drizzle over the top, then taste before adding any more; you likely only need about 1 teaspoon per serving. Finish with black pepper.
Ingredients
Tap one to check it off
Instructions
- Make the dressing: whisk together the extra-virgin olive oil, lemon juice, Dijon and honey. Season lightly with salt and pepper. Set aside. The dressing is deliberately kept separate and strong -- add it by the teaspoon later, not poured on.
- Brown the sausage: heat a large frying pan over medium to medium-high heat. Add the sausage meat and break it into chunky pieces with a wooden spoon. Cook for about 7-9 minutes, stirring occasionally, until browned and cooked through. If the sausage releases plenty of fat, you probably won't need the additional olive oil.
- Add the aromatics: add the shallot and red pepper flakes. Cook for 1 minute, stirring them through the sausage.
- Add the beans and tomatoes: stir in the drained beans and cherry tomatoes. Cook for another 2-3 minutes, until the beans are hot and the tomatoes have softened slightly but haven't completely collapsed.
- Assemble: divide the hot sausage, bean and tomato mixture between two plates or shallow bowls.
- Dress sparingly: add the dressing by the teaspoon -- much safer, since it's very strong. Drizzle over the top, then taste before adding any more; you likely only need about 1 teaspoon per serving. Finish with black pepper.