Salade Lyonnaise (Sausage and Potato Salad)
Juicy, pistachio-studded, Lyon-style sausage is essential to this classic bistro salad.
Yield: serves 4-6
For the Salad
- 2 large thin-skinned white potatoes
- 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
- 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.