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

Salade Lyonnaise (Sausage and Potato Salad) 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
  • 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
  • 34 cup vegetable oil
  • Salt and freshly ground black pepper

Instructions

  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 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.

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