Andouille Sausage Farmers' Market Salad with Poached Eggs
A salad that is a meal full of flavor and a simple list of ingredients. Adapted from chef Raymond Blanc's original recipe ever so slightly (using ingredients I could find in my local markets). And. yes, you can poach those eggs! :)
Ingredients
- 1 Andouille Sausage Morteau was used by Blanc, but find a sausage with a smidge of spice and full of flavor.
- 3-6 large eggs, fresh from the farmers' market or your own farm!
- 2 Tbsp white wine vinegar
- 1 head fresh salad greens, frisée, mixed greens, chicory, etc.
- 2-3 Tbsp freshly chopped chives
Dijon Mustard Dressing for Greens
- 1 Tbsp Dijon mustard
- 3 Tbsp extra virgin olive oil
- 1 1/2 Tbsp white wine vinegar
- pinch fleur de sel
- 1-2 Tbsp water (optional)
Potatoes dressed in white wine
- 10 small new potatoes (approximately 500 g)
- 1 small shallot
- 3-4 Tbsp white wine vinegar (@45 ml)
- 2 Tbsp dry white wine
- 3 bay leaves
- pinch fleur de sel
- pinch freshly ground white pepper
- 3-4 Tbsp vegetable oil (@45 ml)
Instructions
Greens & Mustard Dressing
- Select the salad bowl for the greens. To the bottom of the bowl, combine with a whisk the mustard, oil, vinegar, salt and water (optional). Place the roughly chopped salad greens on top of the dressing. Do not toss until you are ready to serve. Set aside.
Sausage and Potatoes
- Prepare the sausage by pricking with a fork. Find a medium to large sauce pan and oil with cold water. Place on the stovetop, place the sausage in the water and then turn on the heat, bringing to simmer. Once the water is simmering, add the potatoes (cleaned, not peeled) to the water with the sausages, and continue to simmer for 20 minutes.
- Once the 20 minutes has passed, remove the potatoes and let them cool slightly before slicing them into 'quarter-size' circles. Place the potatoes in a medium mixing bowl (they are now awaiting their dressing).
- With the heat on the pan with the sausages (and potatoes removed) turned off, leave the sausages and let them continue to cook in the residual heat for 20 minutes longer.
White Wine Potatoes
- Finely chop up the shallot. Place in a small saucepan and add the white wine vinegar, white wine, bay leaves, salt and pepper. Place on the stop top and bring to boil and let boil for a few seconds (10-15 only). Remove from the heat and add the vegetable oil. Whisk just to combine and then pour over the warm (now sliced) potatoes, keeping one tablespoon of the dressing to add to the salad greens.
Poached Eggs
- Raymond Blanc's approach works seamlessly for me, so I am sharing it step by step. The key is fresh eggs and gently putting the egg in the water.
- Select a large saucepan and fill with water (half way up the sides). Turn the heat to medium and bring the water to a simmer. Add the 2 Tbsp of white wine vinegar. Individually, crack one egg into a ramekin or small bowl. Place the ramekin (with the egg in it) just on the edge of the water and gently pour into the water. It will take about 3-4 minutes to poach. One trick I have found to be helpful is to find a large spoon (not slotted), and placing it in the water, making a circular motion around the egg as this helps the egg white remain with the egg at the beginning of the process especially if the egg is not as fresh. You can poach all eggs at once or one at a time. I chose the latter. :)
- Remove the eggs with a slotted spoon and place on a paper towel or kitchen towel to soak up water. Season with salt and pepper.
Putting It All Together
- The sausages will be done as you would have been making the potato dressing and poaching the eggs during the 20 minutes the sausage was resting in the warm water. Slice the sausages into circles about the same width as the potatoes, 'quarter-width'.
- Arrange the sausages and potatoes alternatively into a circle on each plate. (see pic)
- Before plating the salad, add the remaining one Tbsp of the potato white wine dressing to the salad greens bowl. Toss the greens with both dressing. Then place a small handful on top of each plate and the potato and sausage circle. (see pic)
- Place one or two eggs on top of each plate (on top of the salad greens). Sprinkle 1-2 teaspoons of freshly chopped chives on each salad.
- Pair with a glass of crisp white wine or rosé and enjoy as a meal, savoring the finds from the farmers' market. Bon Appétit!