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D’Artagnan Traditional Le Saucisson
D’Artagnan Wild Boar Saucisson
Salad with Roasted Cauliflower, Olives & Saucisson Sec YIELD 8
INGREDIENTS:
• 1 pound shell or cup-shaped pasta
• 3 to 4 cups small cauliflower florets
• 2 teaspoons dried Herbes de Provence, or combine dried thyme, marjoram, savory, rosemary, sage and lavender
• 1/4 cup extra-virgin olive oil
• 2 cups Saucisson Sec or salami, diced
• 1/2 cup oil-cured black olives, chopped
• 1/4 cup fresh basil, slivered
• Salt and coarsely-ground black pepper
INSTRUCTIONS:
1. Preheat oven to 400 degrees F. Cook the pasta in salted water until al dente. Drain and set aside.
2. Place the cauliflower florets on a baking sheet lined with parchment paper. Season with salt and herbes de Provence, crumbling the dried herbs. Drizzle olive oil and toss so cauliflower is well coated. Spread cauliflower into a single layer. Roast in the oven until caramelized, about 15 minutes.
3. Add the diced Saucisson Sec and chopped olives to the cooked pasta. Add the cauliflower and the infused oil. Toss to coat the pasta. Add basil, tossing gently to incorporate. RECIPE COURTESY OF D’ARTAGNAN
