Chef Paul Kahan, owner and executive chef of Chicago's Blackbird, celebrates summer with regionally inspired dishes. Toasted fennel seeds harmonize with grilled sausage and bratwurst, while celery, red potatoes and refreshing tarragon round out the dish with a wholesome flavor.

Makes 6 servings.

Prep Time: 15 minutes
Cook Time: 40 minutes

Nutritional Information

For 1 serving
Calories: 360
Sodium: 855mg
Fat: 29g
Carbohydrates: 10g
Cholesterol: 52mg
Fiber: 2g
Protein: 14g

Grilled Sausage Salad with Crushed Fennel Vinaigrette

Ingredients

3 pieces mild Italian sausage (about 1/2 pound)
3 pieces bratwurst (about 1/2 pound)
6 small red potatoes
1 teaspoon McCormick® Gourmet Collection Fennel Seed
3 ribs celery, thinly sliced
1 small red onion, thinly sliced
1/4 cup olive oil
1 tablespoon whole grain mustard
1/2 teaspoon McCormick® Gourmet Collection Tarragon Leaves
1/4 teaspoon McCormick® Gourmet Collection Black Pepper, Coarse Grind
1/4 teaspoon salt

Directions

1. Grill sausage and bratwurst over high heat until cooked through. Set aside to cool. Meanwhile, boil potatoes in salted water about 25 minutes or until tender. Set aside until cool enough to handle.

2. Toast fennel seeds in small dry skillet on medium heat 30 seconds or until aromatic. Remove from skillet. Crush seeds with mortar and pestle.

3. Slice cooked sausage into 1-inch rounds and potatoes into 1/2-inch rounds. Place in large bowl with celery and red onion. Mix oil, mustard, toasted fennel seeds, tarragon, pepper and salt in small bowl. Pour over mixture in bowl; toss to coat. Serve at room temperature.

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