Salade Lyonnaise (Sausage and Potato Salad)

Name: Salade Lyonnaise (Sausage and Potato Salad)
Total time: PT0D0H0M
Yield: serves 4-6
Ingredients: 2 large thin-skinned white potatoes; Salt; 1 (1 1/2-lb.) saucisson Lyonnais; 2-3 small heads leaf lettuce (such as green leaf, red leaf, or bibb), cleaned, dried, and separated into leaves; 1 small white onion, peeled and thinly sliced; 4 small tomatoes, cored and quartered; Freshly ground black pepper; 3 tbsp. dijon mustard; 3 tbsp. red wine vinegar; 3 ⁄ 4 cup vegetable oil; Salt and freshly ground black pepper

Serves
serves 4-6

CHRISTOPHER HIRSHEIMER

Juicy, pistachio-studded, Lyon-style sausage is essential to this classic bistro salad—a lunchtime favorite at Chez Clovis.

Ingredients

For the Salad

2 large thin-skinned white potatoes
Salt
1 (1 1/2-lb.) saucisson Lyonnais
2-3 small heads leaf lettuce (such as green leaf, red leaf, or bibb), cleaned, dried, and separated into leaves
1 small white onion, peeled and thinly sliced
4 small tomatoes, cored and quartered
Freshly ground black pepper

For the Vinaigrette

3 tbsp. dijon mustard
3 tbsp. red wine vinegar
³⁄₄ cup vegetable oil
Salt and freshly ground black pepper

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Instructions

Step 1

For the salad: Peel potatoes, then put into a medium pot, cover with cold water by 2", and bring to a boil over high heat. Add a generous pinch of salt, reduce heat to medium-low, and simmer until potatoes are tender when pierced with a fork, 30–40 minutes. Drain and set aside, covered, to keep warm.

Step 2

Meanwhile, pierce sausage in several places with the tip of a sharp knife, then put into a medium pot and cover with cold water by 2". Bring to a boil over high heat, reduce heat to medium-low, and simmer until sausage is heated through completely, 20–25 minutes. Drain and set aside until just cool enough to handle.

Step 3

For the vinaigrette: Whisk together mustard and vinegar in a medium bowl. Gradually add oil, whisking constantly until smooth. Season to taste with salt and pepper. Set aside.

Step 4

Arrange lettuce on a serving platter. Scatter onions on top. Slice warm potatoes and arrange over onions and lettuce. Remove and discard casing from warm sausage. Slice 24¼"-thick rounds from sausage and arrange over salad. Save remaining sausage for another use. Arrange tomatoes around salad, then drizzle vinaigrette over salad. Season to taste with salt and pepper.

For the salad: Peel potatoes, then put into a medium pot, cover with cold water by 2", and bring to a boil over high heat. Add a generous pinch of salt, reduce heat to medium-low, and simmer until potatoes are tender when pierced with a fork, 30–40 minutes. Drain and set aside, covered, to keep warm.
Meanwhile, pierce sausage in several places with the tip of a sharp knife, then put into a medium pot and cover with cold water by 2". Bring to a boil over high heat, reduce heat to medium-low, and simmer until sausage is heated through completely, 20–25 minutes. Drain and set aside until just cool enough to handle.
For the vinaigrette: Whisk together mustard and vinegar in a medium bowl. Gradually add oil, whisking constantly until smooth. Season to taste with salt and pepper. Set aside.
Arrange lettuce on a serving platter. Scatter onions on top. Slice warm potatoes and arrange over onions and lettuce. Remove and discard casing from warm sausage. Slice 24¼"-thick rounds from sausage and arrange over salad. Save remaining sausage for another use. Arrange tomatoes around salad, then drizzle vinaigrette over salad. Season to taste with salt and pepper.