Crispy Salad with Merguez Sausage and Kefir-Harissa Dressing

This salad manages to be intensely flavorful and hearty, yet still bright and
refreshing. The hot spice of the sausage and harissa is cooled by the mint and
cucumber. It’s a great early spring salad, when the weather is shifty as are our
appetites.

Servings: 4

Author:

Course:

Cuisine:

All Year

Keywords:

kefir sausage

Instructions

1 Whisk together all of the ingredients in a bowl. Seriously, that’s it. Set
aside.
2 Toast the cumin, coriander and fennel seeds in a hot skillet until fragrant,
then grind in a coffee or spice grinder. Place the lamb in a large bowl, add the
spices and all the other ingredients, then mush everything together.
3 Heat a skillet to medium-high heat, splash it with a little olive oil, then add
the sausage mixture—breaking it up into pieces with a wooden spoon to brown and
cook evenly. The sausage should be brown on the outside and slightly pink on the
inside. Remove and place on a paper towel to drain.
4 Toss together everything but the dressing in a large stainless bowl (I like the
sausage crumbles to be just slightly cooled—warm but not hot.) Drizzle the
dressing in a few big circles around the ingredients then use your hands to toss
and distribute.

Crispy Salad with Merguez Sausage and Kefir-Harissa Dressing

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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