Lentil-chicory salad with mustard cervelat

Name: lentil-chicory salad with mustard cervelat
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 200 g dijon mustard cervelat; 500 g chicory; 800 g canned lentils; 235 g gherkin cubes; 3 el traditional olive oil; el dijon mustard; 150 g beet julienne; 100 g feta

Salad of lettuce, cervelat, chicory, lentils and pickles with mustard and beet and feta.

Ingredients

Directions

Remove the skin from the cervelat. Cut the sausage lengthwise in four and then into pieces of ½ cm.
Heat a frying pan without oil or butter and fry the sausage in 5 minutes until crispy. Drain on kitchen paper.
Meanwhile, cut the bottom of the stalk chicory and cut the chicory in half lengthwise. Remove the hard core. Cut the leaves lengthwise into strips of 1 cm wide.
Put the lentils in a colander, rinse under cold running water and let drain well. Let the pickles cubes drain, but collect the moisture.
Mix 2 tablespoons of liquid (4 persons) from the jar of pickles with the oil and mustard into a dressing. Season with pepper.
Mix the lettuce in a bowl with the chicory, the lentils, pickle, beet and the dressing. Crumble the feta above and divide the cervelat over it.