Lyonnaise Salad with Sausage and Walnuts

Lyonnaise Salad with Sausage and Walnuts
Lyonnaise Salad with Sausage and WalnutsMatt 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.

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.
Yield: serves 6
Time: 5 minutes

Ingredients

  • 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

Instructions

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