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.