Tuscan Foya Bread & Sausage Salad
Originally a peasant dish, this salad now finds a worthy place on any table, and it’s good “fo-ya”.
- 6 – tablespoons of olive oil
- 3 – tablespoons of red wine vinegar
- 1 – tablespoon of lemon juice
- ½ – teaspoon of black pepper
- 1 – tablespoon of butter
- 6 – ounces of fresh Italian or French bread (a nice crusty roll, cut in half)
- ½ – pound of fresh Italian sausage links
- 8 – ounces of premixed salad greens
- ½ – cup of fresh Roma tomatoes (chopped)
- 10 – large, fresh basil leaves (torn into pieces)
- 4 – ounces of fresh Mozzarella cheese (diced into one-half inch cubes or coarsely grated)
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Traditional family pork recipe seasoned with fresh blend of natural ingredients.
- Whisk the olive oil, red wine vinegar, lemon juice, and pepper in a small bowl.
- Preheat the broiler.
- Broil the sausage for fifteen to eighteen minutes, turning occasionally, until done.
- Butter the bread slices and put them in the broiler with the sausage, but only for a minute or so, until the butter is melted.
- Remove the bread from the broiler, and tear into bite-sized pieces.
- Put the bread into a large salad bowl with one-half of the dressing, and toss well.
- When the sausage is finished cooking, bite-sized pieces.
- Add the greens, tomatoes and basil to the bread and toss well.
- Pour in the remaining dressing and toss again.
- Add the sausage and cheese.
- Serve immediately while the sausage is warm.
To Make The Salad: