Toulouse Nicoise Salad
Photography by Taylor Higgins
Description
Recipe by Marrow Executive Chef Sarah Welch
Having sausage doesn’t mean you’re skipping salad - we love the idea of substituting our deeply flavorful Toulouse sausage where tuna would normally be in a Nicoise salad. You get it - French Sausage, French Salad - makes sense right? A version of this salad has recently made an appearance on our tasting menu - we encourage you to do this without the greens for a super crunchy and textural adventure.
QUALITY. COMMUNITY. LAND. ANIMAL.
Details
Yield: Serves 4-6
Method: Stove
Total Time: 15 min
Active Time: 15 min
Ingredients:
1/2 pounds green beans
1/2 pounds small red potatoes
2 tablespoons white wine vinegar
1/3 cup ice in cold water
2 tablespoons minced shallots
3 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon Dijon mustard
1 head Boston lettuce (about 1 1/4 pounds), leaves torn into pieces
6 hard-boiled eggs, peeled and quartered
1 cup halved cherry tomatoes
1 (2-ounce) tin anchovy filets, drained
2 tablespoons drained capers
1/2 cup pitted and chopped black olives, such as Nicoise or Kalamata
1 tablespoon minced parsley
1 teaspoon Dijon mustard
1 tablespoon white wine vinegar
1 tablespoon lemon juice
1 tablespoon lemon zest
2 tablespoons minced shallots
5 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
Directions
Marrow Detroit Provisions Toulouse Nicoise Salad:
Lightly drizzle the sausages with olive oil and roast in the oven at 325°F for 25-30 minutes or until cooked through and nicely golden on the outside. Allow to cool slightly and slice on an angle.
Meanwhile, bring a medium pot of salted water to a boil. Add green beans and boil until they are just tender, about 3 minutes. Immediately remove the beans from the pot and transfer them to a bowl of ice water. Once the beans are chilled, transfer them to a bowl, pat dry, and refrigerate.
Place potatoes in a steamer basket in a saucepan containing 2 inches of water and bring to a boil. Reduce heat to moderate, cover tightly, and steam for 10 to 15 minutes, or until potatoes are cooked through. When the potatoes are just cool enough to handle, peel (if desired) and cut them into quarters or slices, then place in a bowl.
Meanwhile, in a separate bowl, whisk together vinegar, water, shallots, olive oil, salt, and pepper. Pour the mixture over the warm potatoes, gently tossing without breaking them up.
Make the vinaigrette: Whisk Dijon mustard, vinegar, lemon juice, lemon zest, shallots, and olive oil in a bowl until emulsified. Season with salt and pepper.
Toss the lettuce leaves in 2 tablespoons of vinaigrette and arrange them on a large platter. Spoon sausages and potatoes over the lettuce, arrange eggs alongside, and drizzle 1 tablespoon of the vinaigrette over both. Toss the green beans and tomatoes in 1 tablespoon of dressing and arrange on the lettuce. Add anchovies, capers, olives, and parsley on top. Pass any remaining vinaigrette at the table.
Marrow Detroit Provisions’ commitment to providing quality meats comes hand in hand with our commitment to creating a short supply chain. By sourcing regionally and processing locally, we aim to minimize the distance our food travels from farm to plate because we believe it is both better for the environment, and provides an elevated culinary experience. We partner with farmers in the Great Lakes Region whose practices show respect for the land, the environment, and the well-being of their animals. Our goal is to foster stronger connections between producers, consumers, and communities.
Marrow Detroit Provisions’ sausages are crafted by chefs to be served at your table. Using quality ingredients we aim to bring the culinary expertise from our friendly local butcher shop in Detroit to your home providing easy-to-use, flavor-forward sausages to compliment your recipes.
