Artisan Fall Salad

By Star Noor, Culinary Editor

As the weather gets colder, it becomes harder it seems, for us to eat light healthy foods for our bodies crave warmth and comfort.  But eating healthily is essential to our well being, and in doing that organically and in a manner that is sustainable, is essential to the health of our world.  We must be conscious in the choices we make in the foods we eat, and where and how this food comes to us.

This recipe combines the health benefits of light cooking with the savory taste of sausage and the warm goodness of a medium poached egg.  Though there is some fat, due to the use of low fat oils, low fat sausage, and other ingredients, this recipe is still rather healthy.  Not to mention an overall well balanced diet, especially if organic and devout of all the toxins that normally bog down our unprepared digestive tracks, allows for a degree of good essential fats. The spicy fall sausage is packed full of protein and various nutrients which come from the various herbs used including red pepper, which is full of goodness such as keeping our hearts and immune system healthy.  Himalayan pink salt is also a much healthier and beneficial choice in sodium than even sea salt, and is much lower in sodium than ionized table salt.

In this recipe you may use any of either organic grapeseed, hemp, or olive oil you want but bear in mind that hemp oil has a nutty taste.  I used grapeseed oil in creating this recipe.  Please  note that all our recipes call for organic, sustainable, grass-fed, cruelty free, cage free food products.  We all have different tastes,  and here at Coco Eco we believe that we should embrace our differences and even celebrate them, consciously and respectfully.

Here’s the recipe . . . Bon appetite!

Note: this recipe is for one serving, for each additional serving double the amount of each ingredient. 

INGREDIENTS:

SALAD:

1 small head of Artisan lettuce

½ small onion, chopped

1 regular link of low-fat spicy sausage,  thinly sliced

¼ tbsp. garlic, minced

1 egg

Goat cheese for sprinkling

¼ cup white vinegar

2 cups water, boiling

1 tbsp. grapeseed or hemp oil

Himalayan pink salt and red crushed pepper to taste.

DRESSING

1 tbsp. low-fat mayonnaise

½ tbsp. white wine

1 tbsp. grapeseed,  hemp, otherwise olive oil

1 tbsp. apple cider vinegar

Himalayan pink salt, and crushed red pepper to taste

Instructions:

In a small frying pan, sauté onions, garlic, and sausage until cooked through, about 7 minutes on medium high heat.   Make sure to add garlic last to avoid burning.

In a medium saucepan, heat water and vinegar to rolling boil.  Carefully crack the eggs and pour content into water.  Using a slotted spoon, gather the whites onto the yolk until you have an oval white egg. Ta Cook to preferred temperature, for this recipe the egg was cooked to medium.  You may also use an electric egg poacher, if you have one. Take the egg out of the water and set aside on a towel lined plate.

In a medium mixing bowl, whisk together all of the ingredients for the dressing.  Set aside In the refrigerator.

Plating:

On a dinner plate, pile the lettuce in the center.  Top with sausage mixture. Carefully place an egg on top.  Sprinkle with pieces of goat cheese, and drizzle with dressing. Serve.

½ tbsp. white wine

1 tbsp. grapeseed,  hemp, otherwise olive oil

1 tbsp. apple cider vinegar

Himalayan pink salt, and crushed red pepper to taste