Warm Chicory and Potato Salad
In France, a plate of warm potato slices
served alongside slices of savory garlic sausage from Lyon with a
mustardy dressing over all is often a bistro appetizer or light lunch
with a green salad. I have combined the two into one. Serve this simple
salad recipes as a first course or pass it along with a golden roast
chicken and grilled tomatoes for a lovely impromptu company dinner.
Makes 6 servings
1 medium-size or 1/2 large head chicory (curly endive), cut into
bite-size pieces
6 medium-size waxy potatoes, unpeeled, boiled in salted water to cover
until tender but not falling apart, 15 to 20 minutes, drained, sliced
and kept warm
1/2 medium-size sweet onion or red onion,
thinly sliced
8 ounces garlic sausage, such as kielbasa, grilled, thinly sliced, and
kept warm
1 small bunch watercress, stemmed
1 tablespoon balsamic vinegar
1 tablespoon Dijon-style mustard
Salt and freshly ground black pepper to taste
1/3 to 1/2 cup extra-virgin olive oil
Divide the chicory among six salad plates. Arrange 1 warm sliced potato
on each plate. Arrange the onion over the potatoes and top with warm
sausage slices. Or alternate the potato and sausage slices and arrange
the onion on top. Garnish each serving with some of the watercress.
In a small bowl, beat together the vinegar, mustard, salt, pepper, and
oil. Spoon some of this dressing over the salads and serve while the
potatoes and sausage are still warm. Pass any remaining dressing in a
sauce boat.
|