Lyonnaise Salad with Sausage and Walnuts Recipe | SAVEUR

Lyonnaise Salad with Sausage and Walnuts

Lyonnaise Salad with Sausage and Walnuts

Lyonnaise Salad with Sausage and Walnuts

Matt Taylor-Gross

Sausage is the pride of Lyon, and here, instead of being served piping hot, it gets the cold treatment—tossed with a bright vinaigrette and chervil. “It's the perfect way to eat sausage along with other salads,” says chef Daniel Boulud.

Featured in: Don't Mess with the Food of Lyon

Lyonnaise Salad with Sausage and Walnuts
Sausage is the pride of Lyon, and here, instead of being served piping hot, it gets the cold treatment, tossed with an herb-laced vinaigrette.
serves 6
5 minutes

Ingredients

1 lb. saucisson pistache or mortadella, cut in 14-inch thick slices, then quartered
12 cup chopped toasted walnuts
2 tbsp. finely chopped parsley
2 tbsp. finely chopped shallots
2 tbsp. walnut oil
1 tbsp. white wine vinegar
Freshly ground black pepper

Instructions

In a medium bowl, toss all ingredients together and transfer to a serving platter.

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