Salad with Beans and Sausage

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I was recently reading some of my French cookbooks, with the intention of having a French food night with friends, hopefully sooner than later. I’ve previously done this with Indian and Chinese cuisines, serving about 8 different dishes each time, just for the love of those cuisines.

When I was reading Patricia Wells’s book Bistro Cooking, I spotted a recipe I’d bookmarked years ago. I just had to make it.

It’s a salad of dressed greens, topped with warm white beans, warm smoked sausage, then topped with pistachios and chives. Sounds incredible, right?!

From Ms. Wells, “I’m crazy about composed salads, anything with a healthy bed of greens, on which you layer a mixture of full-flavored ingredients.” She was inspired to create this salad after a “mid-fall lunch at Paris’s Quai d’Orsay.”

She recommends using lingots, French white beans, and saucisse de Morteau, sausage from the Jura. And she suggests a young red, just slightly chilled, perhaps a Saumur-Champigny from the Loire.


The closest I found were sausages from Toulouse, the same sausage used in Cassoulet, and I substituted flageolets for the lingots, cause they’re French and in my pantry and I couldn’t find the French ones, which are a white kidney bean. Who knew?!

Salads aux Lingots et Saucisse de Morteau Quai D’Orsay

Beans:
10 ounces dried white beans
2 tablespoons extra-virgin olive oil
2 bay leaves
Several sprigs of fresh thyme
Salt

Dressing:
4 shallots, minced
1/3 cup lemon juice
2/3 cup extra-virgin olive oil
Salt

Sausage:
10 ounces smoked pork sausage
1 tablespoon olive oil
Several sprigs fresh thyme
1 bay leaf
1 onion, finely chopped
2 garlic cloves
1 cup dry white wine

Salad:
2 cups young curly endive, cleaned, dried, torn into bite-sized pieces
1/4 cup salted pistachio nuts
1 tablespoon minced fresh chives

Rinse the beans. Place them in a large saucepan and add cold water to cover. Bring the water to a boil over high heat. Once boiling, remove the pan from the heat. Set aside, covered, for 40 minutes. Drain the beans, discarding the cooking liquid. Rinse the beans and cover again with cold water. Add the oil, bay leaves, and thyme and bring just to a simmer over medium heat. Cover and cook over medium heat until tender, about 1 hour. The beans should not be mushy, rather cooked through but firm. Add salt to taste.


Whisk the shallots with the lemon juice and salt in a small bowl. Add the oil in a steady stream and whisk until blended. Season to taste. (I just used a jar.)

Drain the beans thoroughly. Add half of the dressing to the beans/ set aside and keep warm.

Heat the oil in a large saucepan over medium-high heat. Add the sausage and brown on all sides, being careful not to pierce it. Add the thyme, bay leaf, onion, garlic, and wine, and bring just to a simmer. Cover and simmer gently, stirring occasionally, for 1 hour. Drain. Set aside and keep warm.

Place the greens in a large, shallow salad bowl. Pour on the remaining dressing and toss gently.

Divide the greens among 4 large plates, spreading the greens out and pressing them down to lie flat. Place several spoonfuls of the beans in the center. Cut the sausage into thin slices. Arrange them in a fan-like fashion around the edge of the beans.

Sprinkle with the pistachios and chives.

Serve warm.

White beans would have definitely been prettier, but this salad was spectacular.

My Favorite Salad

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I eat a lot of salads throughout the year, even in the winter. I love all salad ingredients – lettuces, avocados, beets, raw vegetables, grilled meat or fish, some nuts or seeds and cheese… I love to mix them up and also pay great attention to my vinaigrettes.

But then, there’s this one salad I’ve actually made multiple times for friends. (My husband doesn’t eat salads.) I don’t remember the source of the recipe, because mine was a magazine recipe cut and glued to an index card from decades ago.

It’s a composed salad, and these are the ingredients: Barley, purple cabbage, carrots, celery, dried cherries, and feta cheese. Intrigued? I was, and now I’m hooked.

It’s very pretty served layered in a trifle dish, or any deep clear bowl. Each component is treated separately for maximum flavor.

The recipe is really in two parts. One part, the vinaigrette. The other part, the salad itself.

My Favorite Salad

vinaigrette:
In a small blender, combine
1 cup of good olive oil
1/3 cup of apple cider vinegar
Juice of 2 large lemons
2 cloves of garlic
1 tablespoon of Dijon-style mustard
Salt
Blend until smooth.

salad:
2 cups hulled barley
Grated carrots, about 5 cups
1 whole purple cabbage, thinly sliced, about 5 cups
1/2 head celery, thinly sliced
1 1/2 cups dried tart cherries
12 ounces crumbled goat cheese

First prepare the vinaigrette. Set aside at room temperature.


Cook the barley in 4 cups of water or broth if you prefer. Let cool. Once it’s almost room temperature, mix the barley with about 3 tablespoons of the vinaigrette and set aside.

Place the grated carrots in a small bowl and add about 2 tablespoons of vinaigrette, stir well, and set aside.

Place the cabbage in a large bowl and toss with about 2 tablespoons of vinaigrette. Have the rest of the ingredients handy.

Place the sliced celery in a smaller bowl and add a tablespoon of vinaigrette. Toss well and set aside.


Layer half of the barley in the bottom of your salad serving bowl or dish. Cover with the celery.

Then add half of the cherries. And top with half of the goat cheese.

Then cover with 1/2 of the cabbage. Then all of the carrots.

Then the remaining barley.

Top off with the last of the dried cherries and goat cheese.

Let the salad sit for at least an hour. Or, make it the day before and refrigerate it overnight, letting all of the flavors meld together. But serve at room temperature.


I also serve this salad with extra vinaigrette for those who want that extra hit of vinegar.

And, if this salad is for those who require protein, it is fabulous with added grilled chicken or avocado.

Mix and match your favorite ingredients – lentils would work instead of barley, for example – and I’m not a huge celery fan, which is why I only allowed one layer of it. But do include the dried cherries and goat cheese!