Summer Salad with Sage Pesto
Chard, Fusilli, Canillini and Sausage Salad with Sage Pesto
The kitchen garden is a bit shy of basil this summer, but there is an abundance of sage, so today’s recipe is a Tuscan inspired dinner salad with sage pesto. It takes a little time to prepare but can be made early in the day, allowing the flavors to meld. Serve with crusty bread and a chilled white wine.
2 four ounce links of pork sausage (mild italian, sage, or even brats!) OMIT for Vegan
1 can white or canellini beans, drained
1 bunch swiss chard, stems removed, leaved coarsely chopped
1 C dried fusilli or other pasta (I used brown rice pasta)
2 C chicken broth (or vegetable)
1/4 C finely chopped sweet onion
2 Roma tomatoes, cored, seeded and chopped
Use kitchen shears to cut sausages into 1/4 inch slices. Brown on both sides and set aside on paper towels to drain and to cool. Bring the chicken broth to a boil, quickly blanche the chard, drain and set aside. Reserve the chicken broth and use it to boil the pasta. Drain and let cool slightly. Combine the sausage, pasta, beans and chard with the onion and tomato and dress with a french dressing. Let sit at room temperature up to an hour before serving or refrigerate for later use. Bring to room temperature before serving.
1/4 C olive oil
2 Tbs white wine vinegar
1 clove garlic very finely minced
1/4 tsp powedered mustard
salt and pepper to taste
Combine all ingredients in a small jar and shake vigorously to combine. Toss with the salad ingredients in a shallow salad bowl.
1/2 C fresh sage leaves
1/4 C olive oil
1/4 C pine nuts
1/4 C freshly grated parmesan cheese
1 clove of garlic
Combine all ingredients in a blender or small food processor, and run until the mixture resembles a coarse paste. Transfer to a small dish and refrigerate. Bring to room temperature. Serve alongside the salad. Also works very well as a topping for pasta.