Salad Niçoise with Sensational Cumberland Sausage
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Brand
A classic salad, with a twist, this Salad Niçoise recipe showcases our GARDEN GOURMET Sensational Vegan Cumberland sausage, a delicious touch to any salad. This authentic salad niçoise recipe will prove a popular choice for any menu.
What makes this recipe special:
Bringing the best out of Spring together on one plate, this authentic salad niçoise recipe is delicious as a brunch or main meal. Getting five stars for authentic taste and its simple method. Served hot or cold, this salad niçoise recipe will certainly put smiles on faces and most definitely be met with praise and satisfaction.
- 20 GARDEN GOURMET® Cumberland™ Sausages
- 5 soft-boiled eggs cut in half
- 600g new potatoes, cooked and sliced
- 400g tender stem broccoli, blanched and refreshed
- 400g French green beans, topped, tailed, blanched and refreshed
- 400g small white button mushroom, washed
- 1 tbsp olive oil
- a pinch of cracked black pepper
- 100g black olives, pitted
- 50g pickled red onions
- 400g Frisée salad (curly endive), washed
- 15g lemon juice
- 15g balsamic vinegar
- 50ml water
- 50ml olive oil
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1To cook the GARDEN GOURMET® Sensational™ Cumberland sausages, add the oil to a large frying pan and cook the sausages according to the cooking instructions on the pack.
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2Fry the mushrooms in the same pan as the Cumberland™ sausages.
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3Blanch the broccoli and French beans in boiling water, refresh and drain.
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4Whisk the vinaigrette ingredients together in a small bowl and set aside.
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5Assemble the salad with potatoes, French beans, broccoli, olives and pickled red onions.
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6Cut GARDEN GOURMET® Sensational™ Sausage into slices, layer on top of the salad together with the soft-boiled eggs and finally dress with vinaigrette.
Why not try using a different leaf or a combination of different baby leaf or try adding in fresh soft herbs such as basil, parsley, chive, or chervil for extra flavour to this salad niçoise recipe.
To add extra umami and give a different texture to the salad niçoise recipe, dehydrate the black olives and sprinkle.
For more vegan salad inspiration, a great recipe to consider is our Spring Salad with Breaded Fillet.
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Energy |
Fat | Saturates | Sugars | Salt |
|---|---|---|---|---|
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1358 kJ 326 kcal |
18.3 g | 5.5 g | 4.5g | 1.13 g |
| 16%* | 26%* | 28%* | 5%* | 19%* |
*Reference Intake of an average adult (8400 kJ/2000 kcal).
The recipe nutrition information is approximate and based on the ingredients listed. Please consider if any ingredients are changed or substituted then the nutrition will change.
| Typical Nutrition Values | Per 100g | Per serve | Adult RI | % RI* |
|---|---|---|---|---|
|
Energy kJ |
416 | 1358 | ||
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Energy kcal |
100 | 326 | 2000 | 16% |
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Fat g |
5.6 | 18.3 | 70 | 26% |
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of which saturates g |
1.7 | 5.5 | 20 | 28% |
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Carbohydrate g |
5.0 | 16.3 | 260 | 6% |
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of which sugars g |
1.4 | 4.5 | 90 | 5% |
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Fibre g |
3.1 | 10.3 | - | - |
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Protein g |
5.8 | 18.9 | 50 | 38% |
| Salt g | 0.34 | 1.13 | 6 | 19% |
*Reference Intake of an average adult (8400 kJ/2000 kcal).
The recipe nutrition information is approximate and based on the ingredients listed. Please consider if any ingredients are changed or substituted then the nutrition will change.
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