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Preparation time
20 minutes
Serves
4
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Ingredients
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1 fennel bulb, thinly sliced on a mandoline
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1 tbsp fennel fronds, finely chopped
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2 tbsp (30 ml) lemon juice
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¼ tsp salt
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8 merguez sausages
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1 tbsp (15 ml) olive oil
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½ cup (125 ml) mayonnaise
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1 lemon, zest finely grated
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1 tbsp mint leaves, finely chopped, plus more for serving
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1 baguette, halved horizontally, each half cut in 2 pieces, warmed
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2 cups (90 g) curly-leaf lettuce, torn
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Directions
- In a bowl, combine the sliced fennel with the fennel fronds, half of the lemon juice and the salt. Let marinate while you prepare the next steps.
- Meanwhile, in a large non-stick skillet over medium heat, cook the sausages in the oil for 8 to 10 minutes or until cooked through. Pat dry with paper towels. On a work surface, cut each sausage in half lengthwise. Set aside on a plate.
- Meanwhile, in a small bowl, combine the mayonnaise, lemon zest, mint and remaining lemon juice. Lightly season with salt and pepper.
- Spread the lemon mayonnaise over the sliced baguette. Top with the lettuce. Place 4 sausage halves on each piece of bread and garnish with the marinated fennel. Sprinkle with mint leaves, if desired.
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