Recipes

Lyonnaise Salad with Sausage and Walnuts

April 26, 2016

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

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