Saveur

Photo: Christopher Hirsheimer

(Salade Lyonnaise)

SERVES 4 – 6

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

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

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.

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.

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.

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 24 1/4"-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.

This article was first published in Saveur in Issue #41