Lentil And Kielbasa Salad Recipes

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.

KIELBASA SUMMER SALAD

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.

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.