Usually Pederson, the chef at C-House, uses gooseberries in chutneys and jams. But when she spotted them at the Printers Row farmers’ market and tasted how deftly the berries balance sweet and tart, she wanted to use them fresh. So she came up with a salad—though a dish this substantial just barely remains in the category. With sausage, broccoli and grilled bread, this is a one-dish meal. And Pederson says it can even work for brunch—just top it with a fried egg.
Find gooseberries at the Printers Row farmers’ market, Saturdays 7am–1pm at 36 W Polk St, through Oct 16.
Gooseberry, broccoli and sausage bread salad
½ pint gooseberries
1 bunch of mixed salad greens, such as spinach or young red Russian kale, cut into bite-sized pieces
1 tbsp fresh marjoram, lightly chopped
2 tbsp fresh parsley, lightly chopped
2 heads broccoli, cut into quarters
1 bunch red spring onions, cut into quarters
4 mildly spiced pork or lamb sausages
1 loaf crusty sourdough bread, cut into 1-inch-thick slices
2 to 3 tbsp Pedro Ximénez vinegar (or you can sub any good sherry vinegar)
extra virgin olive oil
In a large mixing bowl, combine the gooseberries, greens, marjoram and parsley. Set aside.
2. Toss broccoli and spring onions in olive oil to lightly coat, and season with salt and pepper. On a medium-hot grill, start grilling the sausages. After about three minutes, add the broccoli and onions, placing them on the outside edges of the grill to avoid getting charred. Cook until the sausage is cooked through and the vegetables are just softened. .
3. Drizzle the bread with a little olive oil and toss it on the grill. While the bread is cooking, chop the broccoli and onions into bite-sized pieces, then place on top of reserved salad mixture. After the sausages have rested for a few minutes, slice them and add, along with any juice that escapes, to the greens. .
4. Remove the bread from grill (it should be crispy on the outside but still soft in the middle) and cut into large croutons. Toss the salad with the vinegar, a tablespoon or two of olive oil and salt if needed. Add the croutons and toss again.