Tuscan Foya Bread & Sausage Salad

Recipes

Cantella's Classics

Originally a peasant dish, this salad now finds a worthy place on any table, and it’s good “fo-ya”.

Traditional family pork recipe seasoned with fresh blend of natural ingredients.

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)

- Whisk the olive oil, red wine vinegar, lemon juice, and pepper in a small bowl.

To Make The Salad:

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.