As mentioned in an earlier post, Organic’s New York office enjoyed a fabulous Thanksgiving potluck meal on Friday, Nov. 19. Everyone contributed so many delicious homemade dishes that we just had to share some of the best recipes. Who knew we had so many gourmands in the NYC office?

Today’s recipe comes from Taurie Wilk – a savory Warm Sausage-and-Fennel Salad with Cranberries and Pecans adapted from a Rachel Ray recipe.  This serves 8; prep time is 20 minutes and cooking time is also 20 minutes.

• Ingredients:
  • 4 large funnel bulbs – quartered lengthwise, cored and thinly sliced
  • 2 cups dried cranberries
  • 2 cups of pecans, toasted
  • 1 bunch of fresh parsley leaves, coarsely chopped
  • 1 small red onion, halved lengthwise and thinly sliced
  • ¼ cup white wine vinegar
  • 1 tablespoon of Dijon mustard
  • ¼ cup plus 2 tablespoons of extra-virgin olive oil
  • Salt and pepper
  • 4 pieces sweet Italian sausage (about 12 ounces)

Directions:

In a large bowl, combine the fennel, cranberries, pecans, parsley and onion.

In a small bowl, combine the vinegar and mustard. Whisk in ¼ cup of olive oil; season with salt.

In a medium skillet, heat the remaining 2 tablespoons of olive oil over medium heat.  Add the sausage and cook until well-browned and cooked through, about 20 minutes.  Let cool slightly and cut into ½ inch rounds. Add the warm sausage and vinaigrette to the salad and toss to coat; season with salt and pepper.

Gail Scibelli