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Hunter sausage salad with New York mustard dressing

Name: Hunter sausage salad with New York mustard dressing
Yield: 4
Ingredients: 150 g Ciabatta bread, sliced and cut into 3cm cubes (Main); ½ cup Extra virgin olive oil; 3 Tbsp White wine vinegar; 3 Tbsp New Yorker mustard relish (Main); 1 Baby cos lettuce, leaves separated; 8 Kalamata olives, pitted; 8 Cocktail tomatoes, halved; 1 Red capsicum, seeded and sliced; 1 Lebanese cucumber, sliced; 2 Hunters sausage, thinly sliced

for 4 people

Jan Bilton

Food writer and cookbook author.

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I used Barkers New Yorker Mustard Relish to add punch to the salad dressing.

150 g	Ciabatta bread, sliced and cut into 3cm cubes (Main)
½ cup	Extra virgin olive oil
3 Tbsp	White wine vinegar
3 Tbsp	New Yorker mustard relish (Main)
1	Baby cos lettuce, leaves separated
8	Kalamata olives, pitted
8	Cocktail tomatoes, halved
1	Red capsicum, seeded and sliced
1	Lebanese cucumber, sliced
2	Hunters sausage, thinly sliced

Preheat the oven to 180C.
Toss the bread pieces in 2 tablespoons of the olive oil. Place in an oven pan and bake for about 10 minutes or until golden and crisp. Remove and cool.
Meanwhile, make the dressing by whisking in the remaining oil, vinegar and relish until well combined.
Tear the cos leaves into a large bowl. Add the remaining ingredients and toss gently to combine. Drizzle with the dressing just before serving.