KIELBASA AND LENTIL SALAD WITH WARM MUSTARD-FENNEL DRESSING
Steps:
- Place lentils, carrots and celery in heavy large saucepan. Add enough cold water to cover. Stir in salt and bring to boil. Reduce heat, cover and simmer until lentils are just tender, about 20 minutes. Drain. Transfer lentil mixture to bowl.
- Meanwhile, whisk vinegar, mustard and sugar in small bowl to blend; set aside. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add kielbasa and sauté until brown, about 5 minutes. Using slotted spoon, transfer to paper towels. Cover to keep warm.
- Pour off any fat from skillet and discard. Add remaining 1/2 cup oil to skillet; heat over medium heat. Add garlic and stir until golden, about 2 minutes. Discard garlic. Add fennel bulb to skillet and sauté until crisp-tender, about 4 minutes. Add green onions and stir 1 minute. Whisk in vinegar mixture and bring to boil. Pour fennel mixture over lentils. Toss to coat. Season with salt and pepper.
- Line large shallow bowl with frisée leaves. Spoon in lentil salad. Arrange kielbasa slices atop lentils. Sprinkle with chopped fennel fronds and serve.
WARM POTATO AND KIELBASA SALAD
Crisped up kielbasa and a warm mustardy dressing make this a standout potato salad. Dressing the potatoes while warm helps soak up the flavors of the dressing, and the raw crunchy celery and fresh herbs perk up the whole dish.
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Put the potatoes in a large pot and cover with water by a few inches; season with salt. Bring to a simmer and cook until tender, 8 to 10 minutes. Drain the potatoes.
- Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the kielbasa and cook, tossing, until well browned, 3 to 4 minutes. Add the red onion and cook until just wilted but still crunchy, 1 to 2 minutes. Reduce the heat to low and whisk in the vinegar and mustard. Whisk in the remaining 2 tablespoons olive oil until smooth; season with 1/2 teaspoon salt and a few grinds of pepper.
- Transfer the hot potatoes to a large serving dish. Season the potatoes with 1 teaspoon salt, then pour the kielbasa mixture on top and gently toss. Add the celery, celery leaves, parsley and dill; toss. Serve warm.
KIELBASA AND LENTIL RICE WITH SPINACH
This easy weeknight dinner combines fresh ingredients and pantry staples in an inspired way: setting links of smoky Polish sausage atop saucy rice and lentils with wilted greens.
Provided by Greg Lofts
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h
Number Of Ingredients 10
Steps:
- Heat oil in a large straight-sided skillet over medium-high. Prick kielbasa in a few places with a fork. Add to skillet and cook, flipping once, until browned in places, 5 to 7 minutes; transfer to a plate. Add onion to skillet; reduce heat to medium, season with salt, and cook, stirring occasionally, until golden, 5 to 6 minutes.
- Stir in curry powder; cook 30 seconds. Add lentils and 2 1/2 cups water; bring to a boil, then cover, reduce heat, and simmer 10 minutes.
- Stir in rice, tomatoes, and vinegar; season with salt and pepper. Return kielbasa and any juices to skillet. Cover; simmer over low until rice and lentils are just cooked through, about 15 minutes. Add spinach, cover, and cook until just wilted, 2 to 3 minutes. Stir spinach into rice mixture; season to taste. Slice sausage and serve.
KIELBASA SUMMER SALAD
The unexpected combination of flavors and textures in this cool salad sparks taste buds. It can be a main course for a luncheon or a side dish at a dinner or a barbecue. I've gotten many compliments sharing it as a potluck dish. -Sara Primarolo, Sanquoit, New York
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- In a nonstick skillet, brown sausage. Drain on paper towels. In a large bowl, combine peas, apples, green pepper, onions and sausage. , In a small bowl, combine the dressing ingredients. Pour over sausage mixture; toss to coat. Cover and refrigerate for 4 hours or overnight.
Nutrition Facts :
WARM LENTIL SALAD WITH SAUSAGE
Steps:
- Bring lentils, water, and bay leaf to a boil in a 2- to 3-quart heavy saucepan, then reduce heat and simmer, covered, until almost tender, about 15 minutes. Stir in 1/2 teaspoon salt, then simmer lentils, covered, until tender but not falling apart, 3 to 5 minutes.
- While lentils simmer, cook onion, carrots, celery, garlic, thyme, 1/4 teaspoon salt, and 1/8 teaspoon pepper in 2 tablespoons oil in a 12-inch heavy skillet over moderately low heat, stirring occasionally, until vegetables are just softened, 7 to 9 minutes.
- Make vinaigrette by whisking together vinegar, mustard, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper in a bowl. Add remaining 1/2 cup oil in a slow stream, whisking until blended well.
- Drain lentils in a colander, discarding bay leaf, and return to saucepan along with vegetable mixture and vinaigrette. Cook over low heat, stirring, until heated through. Keep warm, covered.
- Brown kielbasa in cleaned and dried 12-inch heavy skillet (in 2 batches if necessary), turning over once, about 2 minutes per batch. Stir kielbasa and parsley into lentils.
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