Ingredients with Measurements:
- 1 Cotechino sausage, cooked and sliced
- 2 fennel bulbs, thinly sliced
- 1/2 red onion, thinly sliced
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh basil
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- Salt and freshly ground black pepper to taste
Special equipment needed: None
Step-by-step instructions:
1. In a large bowl, combine the sliced fennel, red onion, parsley, mint, and basil.
2. In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper.
3. Pour the dressing over the fennel mixture and toss to coat.
4. Add the sliced cotechino sausage and gently toss to combine.
5. Serve the salad immediately, garnished with additional fresh herbs if desired.
15 minutes
Temperature: Room temperature
Serving size: 4
Nutritional information:
- Calories: 320
- Fat: 26g
- Carbohydrates: 11g
- Protein: 12g
Substitutions for ingredients:
- Cotechino sausage can be substituted with any cooked sausage of your choice.
- Red onion can be substituted with shallots or white onion.
- Fresh herbs can be substituted with dried herbs.
Variations:
- Add some chopped tomatoes or cucumber for extra freshness.
- Top the salad with some crumbled feta cheese or shaved Parmesan cheese.
- Use different types of vinegar, such as balsamic or apple cider vinegar, for a different flavor.
Tips and tricks:
- To make the salad ahead of time, prepare the dressing and the fennel mixture separately, and combine them just before serving.
- If you can't find cotechino sausage, you can use any other cooked sausage, such as chorizo or Italian sausage.
- Make sure to slice the fennel as thinly as possible for the best texture.
Storage instructions:
- The salad can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- This salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with additional fresh herbs or a sprinkle of paprika for color.
Garnishes:
- Fresh herbs, such as parsley, mint, or basil.
- Crumbled feta cheese or shaved Parmesan cheese.
- A sprinkle of paprika or red pepper flakes.
Pairings:
- This salad pairs well with grilled meats or fish.
- Serve with a glass of white wine or a light beer.
Suggested side dishes:
- Garlic bread or crusty bread.
- Roasted vegetables, such as carrots or Brussels sprouts.
Troubleshooting advice:
- If the fennel is too tough, try slicing it even thinner or marinating it in the dressing for a few hours before serving.
Food safety advice:
- Make sure to cook the sausage thoroughly before slicing and adding it to the salad.
- Store the salad in the refrigerator and discard any leftovers after 2 days.
Food history:
- Cotechino is a type of Italian sausage traditionally made from pork and spices.
Flavor profiles:
- The salad has a fresh and herbaceous flavor from the fennel and fresh herbs, balanced by the savory and slightly spicy flavor of the sausage.
Serving suggestions:
- Serve the salad as a light lunch or dinner, or as a side dish for a larger meal.
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Region: Italian