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Simple Warm Chicory and Potato Salad Recipes

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

  1. 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.

  2. 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.

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