Lyonnaise Salad with Sausage and Walnuts
Photography by 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

Yield: serves 6
Time: 5 minutes


  • 1 lb. saucisson pistache or mortadella, cut in 1/4-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


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