Grilled Summer Salad with Lamb Sausage and Skordalia


I’m not usually a fan of eating a salad as a meal, but this one is hearty enough to make a really satisfying entree and I like the warm and cold aspects of it.

Much of the prep can be done ahead of time, so you just grill everything up and toss it the day of. You can also skip a lot of the prep and make a super quick meal by substituting items you probably have in your pantry (1 can of navy beans, artichokes and roasted bell peppers). If you use canned artichokes instead of fresh, I recommend soaking them in fresh water for 15-30 minutes to get rid of that canned taste.

If you would like a thinner salad dressing, mix in a little water or yoghurt whey with the skordalia. Leftover skordalia is delicious on pitas, or with grilled fish or chicken.

SKORDALIA DRESSING
1 cup plain yogurt
4 garlic cloves, pressed or minced
1 Tbls. fresh lemon juice
2 Tablespoons fresh mint, minced
salt and pepper to taste

FOR SALAD
1 lbs. Dried Flageolet beans (or navy beans)
½ lemon
½ cup garlic, chopped
10 thyme sprigs
2 teaspoons salt
8 baby artichokes
1 red bell peppers
2 ounces frisee
olive oil
salt and pepper
¼ cup Red onion, sliced, or use our pickled red onion
1 package SRC Lamb and Grape Leaf Sausage, thawed

1.To Make the Sauce:: Combine all ingredients, mix, season and cover. This can be made up a couple of days in advance.
2.Cook the Beans: Soak the dried beans in water for at least 4 hours or overnight. Rinse.
3. Combine 8 cups of water, beans, half a lemon, thyme and salt. Bring to a boil then reduce heat to simmer and cook for 45 minutes – 1 hour or until beans are tender.
4.Prep the Artichokes and Sausage: Bring pot of lightly salted water and 1/2 a lemon to a boil. Add the sausage and reduce to a very low simmer, poach for 10-15 minutes. Set aside. Meanwhile peel off the outer artichoke leaves until you reach a layer where the leaves are almost yellow. Cut off the top 1/4 inch of leaves to remove the sharp point. Blanch in boiling water for about 7 minutes. Cut in half lengthwise and toss with a little olive oil and salt and pepper. This can be done a day in advance.
5.Heat the Grill: Toss the bell pepper with olive oil and grill until the skin is blackened. Put into a bowl, cover for a couple minutes to loosen the skin. Peel off the charred skin and cut pepper into strips. Grill the sausage and artichoke over medium heat turning every couple of minutes until the sausage is browned and hot all the way through and the artichoke has grill marks on all sides.
6.Assemble the Salad: Toss the beans, artichokes, red onion, and bell pepper with skordalia. Spoon mixture over a bed of frisee and top with a sausage. Leftover dressing can be used as a dipping sauce for sausage or set aside for another purpose.

Servings/Yield: 4 servings
Source: Smokey Ridge Charcuterie