Crispy Salad with Merguez Sausage and Kefir-Harissa Dressing
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This salad manages to be intensely flavorful and hearty, yet still bright and refreshing. The hot spice of the sausage and harissa is cooled by the mint and cucumber. It’s a great early spring salad, when the weather is shifty as are our appetites. Serves 4.
By Erin Wade • Photography by Melanie Grizzel
Easy
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PrintIngredients
For 1 Batch(es)
For the dressing:
- 2 cups plain kefir
- 3 cloves garlic, minced
- 1/3 cup(s) hot harissa
- 1 teaspoon(s) salt
For the sausage:
- 3/4 teaspoon(s) cumin seeds
- 3/4 teaspoon(s) coriander seeds
- 3/4 teaspoon(s) fennel seeds
- 1 pound(s) ground lamb
- 2 tablespoons chopped fresh cilantro
- 2 cloves garlic, minced
- 2 teaspoons sea salt
- 1 teaspoon(s) paprika
- 1/2 teaspoon(s) cayenne
For the salad:
- 1 cucumber(s) diced
- 1 bunch(es) mint (chiffonade)
- 1 bunch(es) kale, washed, stemmed & finely chopped
- 1 pound(s) cooked, crumbled merguez sausage
- Kefir-harissa dressing, to taste
Crispy Salad with Merguez Sausage and Kefir-Harissa Dressing Directions
- For the dressing:
- Whisk together all of the ingredients in a bowl. Seriously, that’s it. Set aside.
- For the sausage:
- Toast the cumin, coriander and fennel seeds in a hot skillet until fragrant, then grind in a coffee or spice grinder. Place the lamb in a large bowl, add the spices and all the other ingredients, then mush everything together.
- Heat a skillet to medium-high heat, splash it with a little olive oil, then add the sausage mixture—breaking it up into pieces with a wooden spoon to brown and cook evenly. The sausage should be brown on the outside and slightly pink on the inside. Remove and place on a paper towel to drain.
- For the salad:
- Toss together everything but the dressing in a large stainless bowl (I like the sausage crumbles to be just slightly cooled—warm but not hot.) Drizzle the dressing in a few big circles around the ingredients then use your hands to toss and distribute.
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