Lately I’ve been kind of obsessed with the idea of putting together a vacation to Alsace, a region that’s today located in France but is right along the western border of Germany, and for a time back in the 19th century was actually German. The houses are traditional and picturesque, the  wine world renowned (hello, Riesling!) and the food hearty, rich and delicious. Peasant food, for lack of a better categorization- which I think is the best kind.

Which brings me to this dish. Is it Alsatian? I don’t really know. Probably not. But it is French (the Puy lentils, Dijon vinaigrette and traditional garlic sausage) and it just reminds me of the type of food a farmer would eat out in the field on his midday break. A plowman’s lunch, if you will. And, crucially, in my first week back on solid food, pretty soft and easy to chew.

I have made this recipe twice. The first time, back before the holidays, with just your average raw, sweet sausage from the butcher. It was very tasty, but I hadn’t been able to find the traditional French garlic sausage the recipe called for and I was determined to give it a shot with the real thing. So began my uptown Manhattan sausage adventure. I’m the kind of person who undertakes such challenges.

I knew the brands D’Artagnan and Trois Petits Cochons both made the sausages, the kind that are actually already cooked (more like charcuterie than something you’d find at a butcher shop), and I began scouring Fairway and my other go-to specialty stores. I hit three stores before I found it in one of Zabar’s three sausage cases, hanging out with the pates and other prepared meats that you’d want to see on your cheeseboard. The sausage was…obscenely large. Many jokes ensued during the preparation of this dish. But it was the right amount for the recipe, and I ended up just cutting it lengthwise before slicing it.

I have to say, the result of the dish using garlic sausage was well worth the adventure to source it and the ridiculous price tag. It really just adds a punch and brightness to the earthy lentils and the acidic vinaigrette. However, if you can’t find it, don’t fret- it’s still going to be a great recipe. This is the perfect example of an incredibly simple dish that is tried and true, and the various elements all complement each other perfectly. I may not be a plowman, but this is one of my favorite lunches ever.

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Warm Sausage and Lentil Salad

Category: Salad

Servings: Serves 4

Ingredients

  • 2 tablespoons red wine vinegar
  • 2 teaspoons Dijon mustard, plus more for serving
  • 6 tablespoons extra-virgin olive oil, divided, plus more for serving
  • Kosher salt
  • Pepper
  • 2 carrots, finely chopped
  • 1/2 small fennel bulb, finely chopped
  • 1 1/4 pounds garlic sausages, preferably French
  • 1 1/2 cups green lentils, preferably du Puy (10 ox.)
  • 2 shallots, halved
  • 3 thyme sprigs
  • 1 bay leaf
  • 1 cup shelled walnuts (4 ounces)
  • 1/4 cup chopped parsley, plus more for serving

Instructions

  1. In a small bowl, whisk the vinegar with the mustard. Slowly drizzle in 1/4 cup of the olive oil, whisking constantly, until incorporated. Season with salt and pepper.
  2. In a large nonreactive pot, heat 1 tablespoon of the olive oil. Add the carrots and fennel, and cook over moderate heat, stirring occasionally, until crisp-tender, about 8 minutes. Place the vegetables on a plate.
  3. In the same pot, heat the remaining 1 tablespoon of olive oil until shimmering. Add the sausage, and cook over moderate heat, turning occasionally, until browned, about 8 minutes. Add the lentils, shallots, thyme, bay leaf, and 5 cups of water; bring to a boil. Cover and simmer until the sausage is cooked through, about 10 minutes. Using tongs, remove the sausage to a work surface. Cover and cook the lentils until tender, about 15 minutes.
  4. Meanwhile, preheat the oven to 375°. Spread the walnuts on a small rimmed baking sheet, and toast until browned, 8 to 9 minutes, tossing once halfway through. Let cool, and coarsely chop.
  5. Partially drain the lentils, leaving them saucy. Discard the shallots, thyme, and bay leaf. Add the carrots and fennel to the lentils, season with salt and pepper, and toss with the vinaigrette. Thinly slice the sausage, and add to the lentils. Stir in the 1/4 cup of parsley. Top with the walnuts, sprinkle with more parsley, and drizzle with olive oil. Serve with mustard.

Notes

https://www.thekitchenchronicles.com/2018/02/12/warm-sausage-and-lentil-salad/