Vegetarian Sausage Salad with Paprika Dressing
This salad is a marriage between my farmer's market girlie aesthetic and my general love for pre-made vegetarian sausage. Because truly NOTHING beats a pan fried, crispy vegetarian sausage tossed in with fresh vegetables and herbs. The garlicky, paprika dressing is just a bonus here, letting all the ingredients in this salad truly shine.
Ingredients
- 2 links of vegetarian sausage I like the Trader Joe's Italian Sausage-less Sausage, but really any will work!
- 1 tablespoon neutral cooking oil
- 2 cups cherry tomatoes
- 2 ears corn shucked
- 1 small handful of mint
- 1 small handful of basil
- 2 cloves garlic
- 1/2 teaspoon paprika
- 1/2 teaspoon ground coriander
- 1/4 teaspoon red pepper flakes
- 3/4 teaspoon Diamond Crystal kosher salt 1/2 tsp if using Morton's
- 2 tablespoons red wine vinegar
- 2 tablespoons extra virgin olive oil
- A few cracks of black pepper
Instructions
- Chop up the sausage into medallions Put a pan on medium heat and add in the cooking oil. When the oil has heated up, add in the sausage. Let it sizzle for about 1 minute on each side or until frizzled and crisped on the edges. Set these aside.
- Chop the cherry tomatoes into halves and slice off the corn kernels from the cob.
- Tear off the mint leaves from the stem, and do the same with the basil. Rub them between your palms to activate the aromas.
- In a large bowl, grate the garlic cloves with a microplane. Add the paprika, coriander, red pepper flakes and salt. Drizzle in the red wine vinegar and the olive oil. Mix to combine.
- Add the tomatoes and corn to the large bowl. Toss with clean hands to coat everything in the dressing. Then add in the herbs and sausage and toss again a few times. You don't want to toss the herbs too much or else they will get a little beat up and won't be as vibrant. Taste and adjust with more salt, vinegar and oil as needed.
- Pour into two bowls, top with a few cracks of black pepper and serve!