Sausage Banh Mi Salad with Jalapeños, Herbs & Garlic Crostini

Directions

1. Roast the sausages on a baking sheet in a preheated 425°F oven until cooked through, about 12–15 minutes.
2. Meanwhile, wash and dry the lettuce, cucumber, carrot, radish, and herbs; tear or slice into bite-sized pieces and place in a large bowl.
3. Thinly slice the carrot and radish, and add them to the salad bowl. Pulse the cucumber into rounds and join the mix. Slice the jalapeño into rounds and add (wash hands after handling).
4. Pick cilantro leaves from stems and shave mint leaves from stems; add both to the salad and toss to combine.
5. When the sausages finish cooking, transfer them to a cutting board and slice on an angle into ½-inch pieces; set aside.
6. Combine minced garlic with a little oil and brush the cut sides of the roll; toast the halves in the oven until golden, then cut each into halves or quarters.
7. Juice the lime into a small bowl and whisk in mayonnaise, honey, chili-garlic sauce, and fish sauce to make a dressing.
8. To serve, divide the salad between plates, top with sausage slices, and arrange crostini on the side. Drizzle with the dressing and enjoy.