Warm lentil salad with sausage and potatoes - salade de lentilles à la lyonnaise
Indulge in a hearty warm lentil salad with savory sausage and tender potatoes, an exquisite dish inspired by the traditional French salade de lentilles à la lyonnaise. Perfect for satisfying your cravings for bold flavors and comforting textures.
Ingredients:
- 260g Green lentils, preferably "Lentils du Puy"
- 1 onion studded with a clove and 3 black peppercorns
- 1 bouquet garni (3 sprigs of thyme, 3 sprigs of parsley and 1 bay leaf)
- 510g pork Lyon Sausage or dry sausage
- 2 medium potatoes
- Parsley leaves for decoration
- Fleur de Sel for finishing touch
- 6 tablespoons Extra Virgin Olive Oil
- 2 tablespoons Cider vinegar
- salt
- pepper
Instructions:
- Prepare the bouquet garni by creating a bundle using 3 sprigs of thyme, 3 sprigs of parsley, and 1 bay leaf tied together with kitchen twine.
- Sort and rinse the green lentils and simmer in a large pot with 8 cups of water. Bring to a boil and simmer for 5 minutes.
- Discard the water. Return the lentils to the pot along with the onion studded with a clove and the bouquet garni. Pour boiling water to cover, bring to a boil, then reduce heat, cover, and simmer for 15 minutes (refer to the package instructions for cooking time). Season with salt and cook covered for an additional 3 minutes.
- Thoroughly wash the whole potatoes with the skins on.
- Puncture the sausages with a fork to create small holes in the casing.
- Bring a pot of water to a boil and add the whole potatoes and pork sausages. Cook over medium-low heat until the potatoes are tender.
- Prepare a vinaigrette by mixing olive oil, vinegar, salt, and pepper together.
- Peel and slice or cube the cooked potatoes (this depends on the desired presentation). While still warm, drizzle with the prepared vinaigrette.
- Peel and slice or cube the sausages.
- Drain the cooked lentils and season with some of the vinaigrette. Adjust seasoning and keep warm.
- Serve while still warm.
- For a rustic plating, arrange the lentils in a serving dish with sliced potatoes and sausage, then garnish with parsley.
- For a modern presentation, place a portion of lentils, potatoes, and sausage in the center of each plate. Drizzle with olive oil, sprinkle with Fleur de Sel, and garnish with a sprig of parsley.
Summary:
- Calories: 3498 kcal
- Fat: 211 g
- Protein: 153 g
- Carbs: 260 g
- Potassium: 5428 mg
- Magnesium: 332 mg