Lyonnaise Salad with Sausage and Walnuts

  • Serves

    serves 6

  • Cook

    5 minutes


By Daniel Boulud

Published on 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.


  • 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


Step 1

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

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