Serves: 4
Total Calories: 454

4 Thai sausages
6 tablespoons olive oil
1 1/2 teaspoons chopped garlic
3 tablespoons Thai fish sauce
3 tablespoons fresh lime juice
1 tablespoon honey
3/4 cup diced tomato
1/3 cup sliced onion
1/3 cup julienned cucumber (peeled and seeded)
1 small head Romaine lettuce washed, dried, and cut into bite-sized pieces
1 small head radicchio, washed, dried, and cut into bite sized pieces
3 tablespoons thinly sliced peeled fresh ginger
2 tablespoons diced scallion
2 tablespoons chopped cilantro
1/4 teaspoon finely chopped serrano chili
4 sprigs cilantro (garnish)

Bring 2 inches of water to boil in a medium saucepan. Add sausages and simmer 10 minutes. Remove and pat dry with paper towels. Transfer sausage to a medium skillet and cook over medium heat. Turning frequently, until browned on all sides, about 6 to 8 minutes. Drain on paper towels. Cut sausages diagonally into 1/8 inch thick slices about 2 inches long. Set aside.

Heat olive oil in a small skillet over medium heat. Add garlic and sauté until golden brown, 1 ½ to 2 minutes. Remove from heat and let cool.

Combine cooled oil and garlic, fish sauce, lime juice, and honey in a large bowl and whisk until thick and emulsified. Add all remaining ingredients except the sausage and cilantro garnish and toss gently to coat. Lift salad out and transfer to a serving bowl. Toss sausage with dressing remaining in mixing bowl, arrange over salad. Garnish with cilantro sprigs and serve.

Nutritional Facts:

Serves: 4
Total Calories: 454
Calories from Fat: 370

More Recipes from the Tommy Tang's Modern Thai Cuisine Cookbook:
Tom Kha Kai
Tom Yum Kung
Arugula Salad with Rosemary Honey Vinaigrette
Thai Sausage Salad
Warm Spinach-Chicken Salad
Mango Salsa
Thai Papaya Salad
Naked Shrimp Salad
Spicy Beef Salad with Lemon Grass Sauce