Mustard Cookbook Recipes Sauces, Glazes, and Marinades.
Ingredients
Arugala leaves or one head Boston lettuce, cleaned and dried 2 sweet Italian sausages 1 jar marinated artichoke hearts, drained 1 small purple onion 1/2 cup matchstick slices of fresh fennel or - 1 1/2 teaspoons crushed fennel seed 1/4 cup Basic Vinaigrette Recipe 2 cloves garlic, pressed 1/2 teaspoon anchovy paste 2 teaspoons Dijon-style mustard 3 tablespoons flat Italian parsley, chopped (if not available, use regular parsley) 1/2 pound mostaciolli pasta, cooked al dente, drained 1/2 cup Basic Vinaigrette
Preparation
Boil sausage for 10 minutes and slice. Line platter or serving plates with lettuce, and chill. Mix cooked sausage, artichoke hearts, onion, fennel, 1/4 cup vinaigrette, garlic, anchovy paste, mustard and parsley together and chill for at least 30 minutes. Toss pasta with remaining vinaigrette and place on lettuce leaves, top pasta with sausage mixture. Fresh Italian plum tomato wedges sliced lengthwise make a nice garnish.
