This is another favorite salad that we have two or three times during salad season.
I’ve posted it before, but decided to update the photo and add the ‘print’ option to make it easier for you all to try it.
And you should…..
There is a good reason we eat it so often and have for the last, oh, 20 years or so.
Use any type of sausage you like. We had a slightly spicy country sausage with a mix of beef and pork.
Sausage, Potato, and Goat Cheese Salad
Total time: 35 minutes
- 4 – 6 sausages, 10oz total weight (300gr)
- 3oz (90gr) soft goat cheese (chevre)
- 2 medium potatoes (10oz, 300gr total)
- 1 tbs olive oil
- Lettuce – enough for 2 main course salads
- large handful of fresh basil leaves, large leaves torn
- 2 tbs fresh, snipped chives
- 1 clove garlic, minced
- 1 tbs Dijon-style mustard
- 1 tbs lemon juice
- 2 tbs white wine tarragon vinegar
- 4 tbs salad olive oil
- Cut potatoes into bite size pieces and coat with the olive oil.
- Either cook in a pan on the barbecue if you are using it or put on a baking sheet in a 400F oven for 25 minutes.
- Cook sausages – either on the barbecue grill or in a frying pan on the cook top.
- Prepare lettuce and put in a large bowl along with herbs.
- Combine garlic, lemon juice, mustard and vinegar in bowl and whisk well.
- Slowly drizzle in olive oil whisking constantly until it emulsifies (gets thick).
- To finish:
- Add 1/4 of the vinaigrette to lettuce and toss to combine using tongs (or salad utensils).
- When sausages are done cut into bite size pieces and add to lettuce – they will be warm.
- When potatoes are done add to salad – again, warm is okay – not necessary, but okay.
- Add the chevre to the salad with a spoon – just in small chunks.
- Add about 1/3rd more of the dressing and toss well. As you toss the salad you will see the residual warmth from the sausage and potatoes combined with the dressing cause the chevre to coat the lettuce leaves, making a very creamy salad.
- Add more dressing as you like, using all of it or reserving some to be added at table. Serve.
Summer has barely started it seems….
We’ve finally had a week of nice weather and it’s been two weeks since the last rain.
And yet the harvest has started, I pulled the shallots today and they’re curing in the sunshine. The vegetable freezer is, once again, turned on and the first of many vegetable soups for winter is tucked inside.
Tonight we’re going to a barbecue.
I’ll leave you with some photos of
our mon mari’s window boxes….
Hopefully, now that the weather is nice we’ll be able to start eating out here.
We haven’t yet, which explains the lack of seat cushions on the chairs.
The petunias are loving the afternoon sunshine.
The shutters…. not so much. I see some painting in the future.
4 thoughts on “Sausage, Potato, and Goat Cheese Salad; summer”
Lovely salad. Printed and I’ll try it this next week after daughter #2 and her husband move into their new apartment. The had 15 days between the old and new so they’re staying here.
I want my house back.
We’re supposed to get rain tonight. I hope so. My grass crunches when I walk on it right now.
Those little dashes of color lend a festive summer air to the house.
One of the first things we do when we arrive here is plant our hanging baskets and pots – they make such a difference. Your mari’s ones look great.
It is definitely barbecue weather now.
Nightsmusic. always lovely to see them come…. We have solid rain in spring then none for summer…. So we mow twice a week, then not at all. No one waters lawns here. I’m happy with the crunch. It always comes back in the fall.
Zoomie, with the dogs we can only have flowers in windows lol
Gill, we have a few hanging plants as well but we stick to petunias and geraniums. They can handle our style 😉
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