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.
Yield: serves 6
Time:
5 minutes
Ingredients
- 1 lb. saucisson pistache or mortadella, cut in 1/4-inch thick slices, then quartered
- 1⁄2 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.
