Update June 2010: in June 2009 I switched to eating gluten-free, egg-free, dairy-free and nearly vegan, so this recipe predates the switch (by almost a year). If you use gluten-free sausage, however, this recipe is gluten-free. To veganize the recipe, I would recommend using tempeh sausage crumbles (Vegan with a Vengeance
This recipe is originally from the February-March 2006 Every Day with Rachael Ray magazine, but I have tweaked it to make it a little lighter. This is a great brunch dish, though I often eat it for dinner (especially this time of year), as I love wilted spinach with some strong flavors, and I really love using just one pot to make dinner.
Warm Spinach and Turkey Sausage Salad, adapted from Every Day with Rachael Ray
Serves 4 people
4- 6 ounces turkey sausage (CGL note: I like mixing half sweet and half spicy Italian, but it’s really up to you)
2 1/2 tablespoons extra-virgin olive oil
Grated lemon zest of 1 lemon
Fresh lemon juice of one lemon
One 5 to 6 ounce bag of baby spinach
Coarse salt and freshly ground pepper
4 large eggs
In a large nonstick skillet, cook the sausage over medium heat, breaking it up with a wooden spoon, until crumbly and crisp, about 10 minutes. Remove the sausage to a bowl with a slotted spoon and return the skillet to the stove.
2 1/2 tablespoons extra-virgin olive oil
Grated lemon zest of 1 lemon
Fresh lemon juice of one lemon
One 5 to 6 ounce bag of baby spinach
Coarse salt and freshly ground pepper
4 large eggs
In a large nonstick skillet, cook the sausage over medium heat, breaking it up with a wooden spoon, until crumbly and crisp, about 10 minutes. Remove the sausage to a bowl with a slotted spoon and return the skillet to the stove.
Add the olive oil and lemon juice to the pan and, over medium-high heat, stir the mixture with a wooden spoon, scraping up any brown bits, for about 1 minute. Remove the pan from the heat. Add the spinach and use tongs to coat the leaves with the dressing. Add the grated lemon zest and, if you would like, sprinkle the salad generously with salt and pepper (CGL: I skipped this step as the sausage was plenty seasoned). Divide the spinach evenly among 4 bowls and top with the crumbled sausage.
Wipe the nonstick skillet clean with a paper towel and fry each egg over easy. Top each salad with a fried egg and serve.
Or, if you want to get really fancy, click over to Smitten Kitchen’s poached egg tutorial. Smitten Kitchen is one of my absolute favorite food blogs ever — I love her tone, the photography is beautiful, and the recipes rock.
And finally, be sure to check out Tales from the Fairy Blogmother, aka the home of What’s Cooking Wednesday.
General Disclosures & Disclaimers
{ 4 comments… read them below or add one }
This sounds pretty easy (even for someone who can’t cook like me!) and delicious…we get the best sausage at the farmer’s market so I must try this recipe!
Mmmm this sounds delicious and super easy. Always the best kind of recipes if you ask me.
This is a bastardization of Salade Lyonnaise – one of my all time faves! I love what Rachael does in terms of taking classics and putting a twist on them/making them hers.
GREAT recipe!
And I’m a City Girl living in the suburbs now. ;-(
I grew up in Manhattan. I live in Ann Arbor. I’m planning to retire to an urban environment (hopefully Toronto).
H. — It’s totally doable đŸ˜€
Shan — agreed. And it’s fast too. Minimal prep and quick cooking.
Jen — you are so right. I didn’t make the connection with the lardons, but yes.