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Salad with Croutons and Sausage
Instructions
First, shred the cabbage into thin strips. Tip it into a salad bowl.
Add the cucumber, cut into strips, to the bowl.
Add the chopped green onion and the bell pepper cut into strips.
Cut the salami into strips and add it to the salad.
Add croutons of any flavour. You can buy them or make them yourself.
Add the tomatoes. Dress the salad with mayonnaise and mix.
The tasty and very hearty sausage salad is ready to serve.This appetizing salad with croutons and sausage will be a great addition to a festive spread or a homemade dinner. The salad is very light yet filling. You can serve it with any side dish of rice or root vegetables, or with spaghetti with Bolognese sauce.Bon appétit!
Tips
- 1
Croutons at the very end are the "secret" to the crunch. If you add them early, they soak up the juices and mayonnaise and lose their texture.
- 2
Chinese cabbage in fine strips gives a tender texture. Large pieces are tough to chew, while thin ones spread evenly through the salad.
- 3
Cut the salami into strips, not cubes. Long slices mix in with the vegetables, while cubes separate out in the finished salad.
- 4
Mayonnaise is optional, so adjust the amount to taste. Less makes for a fresher flavour, more makes it heartier. The same principle works for other kinds of salads with sausage.
FAQ
Which sausage should I choose? +
Salami is ideal (as in the recipe – firm and spiced). Alternatives include servelat (a classic), hunter sausages (with a smoky note), cooked-smoked sausage and ham. Brands such as Velkom, Ostankino, Dymov and Mikoyan are reliable. A fresh sausage has no grey film and is firm and springy. Do not use boiled wieners (too soft, they don't hold their shape) or liver sausage (it falls apart). For a "premium" salad, try Spanish jamón or prosciutto. For a "diet" version, use boiled turkey or boiled chicken breast. A slicing thickness of 5 mm is best. Cut the strips about 4–5 cm long.
What can replace Chinese cabbage? +
Alternatives include iceberg lettuce (crunchier), butterhead lettuce leaves (more tender), white cabbage (firmer; shred it thinly), rocket (for a "premium" salad) or a leaf mix. Brands such as Belaya Dacha, Zelyony Poyas and Gavrish are good quality. Fresh cabbage is springy with no wilted edges. Pieces about 3–4 cm long are easy to eat with a fork. Do not use Brussels sprouts (slightly bitter) or red cabbage (it will change the salad's colour). For a "summer" version, mix in rocket and spinach. For a "diet" version, use more herbs instead of cabbage. For 4 servings, 200 g of cabbage is best.
How long does the salad keep? +
The finished salad with croutons is best eaten right after it is made – the croutons quickly soak up liquid. In the fridge, in a container with a lid, it keeps for a maximum of 6–8 hours (without the croutons). Before serving, stir it and add fresh croutons. For a "packed lunch", keep the vegetables and sausage in one container and the croutons and mayonnaise separately, then combine them before eating. Do not leave it at room temperature for longer than 2 hours – the sausage and mayonnaise spoil. For a buffet, assemble it 10–15 minutes before serving. Freshly made, it is at its "star" best in the first 30 minutes. It is ideal to make it for a single serving.
What to serve the salad with? +
It works as a stand-alone starter for a festive table or dinner. Serve it with black or white bread. Pair it with steak, cutlets or another hot meat dish. Serve it with pasta or spaghetti Bolognese (on the author's recommendation). It makes a good addition to a cup of meat broth. Serve it with a glass of red semi-sweet wine or a light beer. For a "family dinner", pair it with any main course. With a cup of tomato juice it makes an "office lunch". For a buffet, serve it in small portion tartlets. With pirozhki or buns it makes a "homestyle" serving. It is a versatile salad for everyday meals and celebrations alike.
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