Salade comtoise au morteau

Name: Salade comtoise au morteau
Total time: 30 min
Yield: Serves 4
Cuisine: Franche-Comté
Ingredients: 1 Morteau sausage (350 g / 12 oz); 150 g (5 oz) 18-month Comté, shaved; 500 g (1 lb 2 oz) waxy potatoes; 1 head frisée (300 g / 10 oz); 50 g (½ cup) walnut halves; 3 tablespoons walnut oil; 1 tablespoon aged wine vinegar; 1 tsp whole-grain mustard; 1 pinch of freshly ground pepper

Franche-Comté salad with Morteau sausage

⏱ 30 minServes 4Easy460 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

1morteau sausage350 g (12 oz)
150 g (5 oz)18-month Comté, shaved
500 g (18 oz)waxy potatoes
1head frisée300 g (11 oz)
50 g (2 oz)walnut halves
3 tbspwalnut oil
1 tbspaged wine vinegar
1 tspwhole-grain mustard
1 pinchfreshly ground pepper

1 morteau sausage 350 g (12 oz)
150 g (5 oz) 18-month Comté, shaved
500 g (18 oz) waxy potatoes
1 head frisée 300 g (11 oz)
50 g (2 oz) walnut halves
3 tbsp walnut oil
1 tbsp aged wine vinegar
1 tsp whole-grain mustard
1 pinch freshly ground pepper

Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large saucepan (22 cm / 9 in)

1 serving bowl (26 cm / 10 in)

1 small bowl (12 cm / 5 in) for the dressing

03 — Method

Put the sausage in cold unsalted water and cook at a gentle simmer for 40 minutes. Don't prick it.
Boil the potatoes in their skins in salted water for 20 minutes, peel while warm and slice 1 cm (⅜ in) thick.
Whisk the mustard with the vinegar, drizzle in the walnut oil until emulsified and season with plenty of pepper.
Wash, dry and tear the frisée into a bowl, then add the warm potatoes and half the dressing.
Slice the hot sausage 1 cm (⅜ in) thick and arrange over the salad with the Comté and roughly chopped walnuts.
Drizzle with the remaining dressing and serve immediately.