|
Ingredients |
|
1 |
pound fingerling or new potatoes |
|
2 |
links Isernio's Mild Italian Sausage or Italian Chicken
Sausage (about 7 oz) |
|
2 |
tablespoons (30ml) olive oil |
|
|
Scant tablespoon lemon juice |
| 2 |
tablespoons Dijon mustard |
|
|
Salt |
|
|
Black pepper |
|
2 |
green onions |
|
|
Mesclun, romain, arugula or other salad greens of your
choice
|
|
Method |
Put the
potatoes (whole, skins on) in a saucepan with water to
cover. Add one (1) tablespoon salt, cover, bring to a full
boil, then reduce heat and simmer until they're tender,
about 20 minutes. |
|
Pan
brown the sausage (use the basic cooking instructions for
pan browning). |
|
While
the potatoes and sausage are cooking, whisk the olive oil,
lemon juice, white wine and mustard into a vinaigrette. |
|
Drain
the potatoes and cut them into 1/2-inch slices. Put them in
a large bowl and pour the vinaigrette over them while still
hot. Add sea salt and freshly ground black pepper. Toss and
stir gently, taking care not to break up the potatoes.
|
|
Drain
the sausage and cut into thin slices. Mix with the potatoes
and set aside to cool for an hour or so, stirring
occasionally. |
|
Chop
the scallions, stir into the potatoes and sausage. Check
seasoning and serve atop a bed of salad greens. Makes a meal
in itself on a hot spring or summer evening. |
|
|
|
Return to
Recipe List
|
