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Spring Greens Salad with Kumquats and Fennel Sausage
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Photography by Olivia Hayo for Edible San Diego
Ingredients
SERVES 4
FOR THE SAUSAGE
- 1 teaspoon salt
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon fennel seed
- ½ teaspoon crushed red pepper flakes
- 1 teaspoon ground black pepper
- 1 pound ground beef
FOR THE SALAD
- 1–2 heads spring greens/lettuces
- 10 kumquats, thinly sliced
- 1 bunch radishes, larger ones cut in half
- 1 lemon, juiced
- Extra-virgin olive oil
Instructions
- Make the Sausage
In a medium mixing bowl stir together the seasoning and then add the ground beef. Mix with hands until well combined. Cover and refrigerate for 30 minutes. - With lightly oiled hands, gently roll mixture into 18 golf ball-size meatballs and then flatten slightly.
- Heat a grill pan or outdoor grill to medium heat. Cook on each side 4-5 minutes, until cooked through. Set aside to rest.
- Make the Salad
On a large serving platter, arrange greens/lettuces, kumquats, and radishes. Drizzle with lemon juice and olive oil. - Bring it All Together
Add the cooked sausage to the salad platter, tucking between greens. Sprinkle with a pinch of salt and freshly ground black pepper.
Olivia Hayo
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