30-Minute Arugula Salad with Sausage and White Beans
By America's Test KitchenPublished on June 25, 2009
Yield
Serves 4
Ingredients
Before You Begin
Most supermarkets carry several brands and flavors of cooked chicken and turkey sausage (don’t use pork sausage here—it’s too fatty). Choose a sausage with flavors that will complement the salad, such as garlic or sun-dried tomato. If using raw poultry sausage, extend the covered cooking time by about five minutes.
Instructions
- Prepare the vinaigrette while the sausage cooks.
- Heat 2 teaspoons of oil in 12-inch nonstick skillet over medium-high heat until just smoking. Brown sausage on one side, about 3 minutes. Turn sausage over, add water, and cover. Reduce heat to medium and continue to cook until sausage is heated through, 3 to 5 minutes. (While sausage cooks, make vinaigrette.) Transfer sausage to carving board. Pour off remaining water in skillet and wipe dry with paper towels.
- Add remaining 2 teaspoons oil to skillet and return to medium-high heat until shimmering. Add beans and onion and cook until onion begins to soften, about 3 minutes. Add peppers, olives, and ¾ cup of vinaigrette, bring to brief simmer, then remove from heat.
- Toss arugula with warm bean mixture, and divide among individual plates. Slice sausage thin on bias, and arrange over salads. Spoon remaining 1/4 cup vinaigrette over sausage, or pass separately.
making the minutes count
cook sausage and prepare vinaigrette
prepare bean mixture
dress and assemble salad
Yield
Serves 4Ingredients
Ingredients
Ingredients
Why This Recipe Works
For our arugula, sausage, and white bean salad recipe, we liked precooked chicken or turkey sausage, which was less greasy than pork sausage. Simply browned, the sausage turned out tough; we found it best to add a splash of water to the skillet once the sausage was browned and simmer it for a few minutes to ensure that it was tender. Chubby cannellini beans were too mild on their own so we decided to sauté them with a bit of red onion, sweet roasted peppers (jarred), and briny kalamata olives, all of which went far in perking up the flat-flavored beans. To further boost the flavor of our arugula, sausage, and white bean salad, we decided to simmer the mix with a bit of the dressing—a simple mustard-based vinaigrette, which the beans readily absorbed.
Before You Begin
Most supermarkets carry several brands and flavors of cooked chicken and turkey sausage (don’t use pork sausage here—it’s too fatty). Choose a sausage with flavors that will complement the salad, such as garlic or sun-dried tomato. If using raw poultry sausage, extend the covered cooking time by about five minutes.
Instructions
- Prepare the vinaigrette while the sausage cooks.
- Heat 2 teaspoons of oil in 12-inch nonstick skillet over medium-high heat until just smoking. Brown sausage on one side, about 3 minutes. Turn sausage over, add water, and cover. Reduce heat to medium and continue to cook until sausage is heated through, 3 to 5 minutes. (While sausage cooks, make vinaigrette.) Transfer sausage to carving board. Pour off remaining water in skillet and wipe dry with paper towels.
- Add remaining 2 teaspoons oil to skillet and return to medium-high heat until shimmering. Add beans and onion and cook until onion begins to soften, about 3 minutes. Add peppers, olives, and ¾ cup of vinaigrette, bring to brief simmer, then remove from heat.
- Toss arugula with warm bean mixture, and divide among individual plates. Slice sausage thin on bias, and arrange over salads. Spoon remaining 1/4 cup vinaigrette over sausage, or pass separately.
making the minutes count
cook sausage and prepare vinaigrette
prepare bean mixture
dress and assemble salad
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