Mozzarella salad with sausages and tomatoes.
- 10 whole Baby potatoes, halved
- 5 Eggs
- 4 Pork sausages, cut into large chunks
- 2 heads Gem lettuce
- ½ cups Cherry tomatoes, halved
- 8 ounces, weight Fresh mozzarella, sliced
- Salt and pepper
- 2 spring onions chopped
- Extra virgin olive oil and lemon (or vinegar), for the vinaigrette
Peel or scrub the baby potatoes. Boil in a saucepan for about 5 minutes. They should be tender and a little soft when pierced with a fork. After the potatoes have boiled for about 5 minutes, add the eggs. Boil the eggs with the potatoes for about 4 1/2 to 5 minutes.
Sauté the sausages for 10 minutes, until browned. When done, set all the cooked ingredients aside.
Wash the greens, tear them into large pieces and put them in a bowl. Add the halved cherry tomatoes. Add potatoes and mozzarella.
Cut the eggs in half and arrange them on the salad. Season with salt and pepper and sprinkle with a few chopped spring onions. Season with olive oil and possibly lemon or vinegar.
Note: Boil the potatoes with the eggs tightly packed. This way the eggs are less likely to break!