Pasta Salad with Grilled Duck Sausage and Cauliflower
- Preparation : 25 minutes
- Cooking : 35 minutes
- Portions : 8
- 2 x 300 g package Brome Lake duck sausages (different flavours)
- 1 x 500 g package of small pasta noodles of your choice
- 75 ml (5 tbsp.) cider or rice vinegar
- 5 ml (1 tsp) dry mustard
- Olive oil
- Salt and pepper
- Chopped chives
- 1 large red onion, cut into 6
- 1 head of cauliflower, trimmed and cut into 4 to 6 pieces
Put the vinegar and mustard in a large salad bowl and add 1/2 cup of olive oil. Season with salt and pepper to taste. Add fresh chives to taste and whisk well. Set aside.
Slide the onion wedges onto a skewer, then put them on a large plate along with the sausages and cauliflower. Drizzle everything with olive oil and season to taste with salt and pepper.
Cook the pasta “al dente” in boiling salted water. Drain and transfer to the large salad bowl. Set aside.
Preheat the barbecue to medium. When hot, thoroughly clean the grill and then place the onion skewer, cauliflower pieces and duck sausages on the grill.
Grill for 15-20 minutes, turning a few times. The sausages should be ready after about 10-12 minutes of cooking. When the vegetables have taken on colour but are still crispy, remove them from the grill along with the duck sausages and let them sit for 10 minutes, covered loosely with a sheet of aluminum foil.
Cut the vegetables into bite-size pieces and the duck sausages into diagonal slices, and add them to the salad bowl. Toss, and serve immediately. This salad can be kept for up to 3 days in the refrigerator and served cold or warm.
Recipe developed by Nicolas Vallée, professional chef