Thursday : assorted salads

An assortment of salads for a hot day:

1. Sausage salad: cook a garlic sausage (from Tessin) in the grill pan. In the meantime mince an onion and mix it with a good quantity of prepared mustard, salt, a dash or two of hot sauce, and rapeseed oil. When the sausage is five or so minutes from being done, toss a long green pepper (quartered lengthwise) into the grill pan to soften a bit. Dice the pepper, slice the sausage, and toss them both with the dressing. Stir in some chopped parsley just before serving.
2. Beets: Dice a couple beets, steam them until crisp-tender, then toss with white balsamico, rapeseed oil, salt, pepper, finely chopped rosemary, and chives.
3. Chard with cottage cheese: cook chopped chard leaves with salt, onion, and garlic in a bit of olive oil until they are ready to eat. Let cool a bit and then stir in some cottage cheese.

We also had a standard green salad and some good bread.