📝 About This Recipe
Transport your senses to the snow-capped Jura mountains with this quintessential French bistro classic. This salad is a masterclass in texture and flavor, combining the smoky depth of traditional Morteau sausage with the nutty, crystalline crunch of aged Comté cheese. It is a warm, heart-warming dish that perfectly balances rustic mountain ingredients with a sharp, elegant Dijon and walnut oil vinaigrette.
🥗 Ingredients
Main Components
- 800 g Waxy Potatoes (such as Charlotte or Yukon Gold)
- 1 piece Morteau Sausage (approx 400g; may substitute with Montbéliard or high-quality smoked Kielbasa)
- 150 g Comté Cheese (aged 12-18 months, cut into small cubes)
- 50 g Walnut Halves (lightly toasted)
- 200 g Mixed Salad Greens (Frisée or Mâche work beautifully)
- 2 Shallots (very finely minced)
- 8 pieces Cornichons (sliced into thin rounds)
The Vinaigrette
- 1 tablespoon Dijon Mustard (smooth and pungent)
- 2 tablespoons Red Wine Vinegar
- 4 tablespoons Walnut Oil (for authentic regional flavor)
- 2 tablespoons Neutral Oil (such as grapeseed or sunflower)
- 1/2 teaspoon Sea Salt (to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 bunch Fresh Chives (finely snipped)
👨🍳 Instructions
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1
Place the whole, unpeeled potatoes in a large pot and cover with cold water. Add a generous pinch of salt and bring to a boil. Reduce heat and simmer for 20-25 minutes until tender when pierced with a knife.
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2
In a separate pot, place the Morteau sausage in cold water. Bring to a very gentle simmer—do not let it boil vigorously or the skin may burst. Cook for 30-35 minutes.
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3
While the potatoes and sausage cook, prepare the vinaigrette. In a small bowl, whisk together the Dijon mustard, red wine vinegar, salt, and pepper until well combined.
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4
Slowly drizzle in the walnut oil and neutral oil while whisking constantly to create a thick, stable emulsion.
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5
Stir the minced shallots and half of the snipped chives into the dressing. Set aside at room temperature to allow the shallots to macerate.
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6
Drain the potatoes. While still hot, peel them (the skins slip off easily when warm) and slice them into 1/2-inch thick rounds or bite-sized cubes.
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7
Place the warm potatoes in a large mixing bowl and immediately toss with 2 tablespoons of the vinaigrette. This allows the potatoes to soak up the flavor as they cool slightly.
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8
Drain the sausage and pat dry. Slice into 1/4-inch thick coins. For an extra touch of flavor, you can briefly sear these slices in a hot skillet for 1 minute per side until golden.
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9
Prepare the Comté by cutting it into uniform 1/2-inch cubes. Ensure the cheese is at room temperature for the best texture.
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10
In the large bowl with the potatoes, add the sliced sausage, Comté cubes, sliced cornichons, and toasted walnut halves.
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11
Add the mixed greens to the bowl. Pour the remaining vinaigrette over the top.
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12
Toss everything very gently with salad servers to ensure an even coating of dressing without breaking the tender potato slices.
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13
Transfer to a large serving platter or individual plates. Garnish with the remaining fresh chives and a final dusting of cracked black pepper. Serve immediately while the components are still lukewarm.
💡 Chef's Tips
Always dress your potatoes while they are still warm; they act like a sponge for the vinaigrette, ensuring deep flavor throughout the dish. Do not prick the Morteau sausage before boiling, as you want to keep the smoky juices and fats inside the casing for maximum succulence. If you cannot find Morteau or Montbéliard sausage, look for a high-quality smoked garlic sausage or even a thick-cut smoked bacon (lardons) as a substitute. Use an aged Comté (at least 12 months) for a more pronounced nutty flavor that stands up to the smoky meat and sharp mustard. Toast the walnuts in a dry pan for 3-5 minutes until fragrant to enhance their crunch and release their natural oils.
🍽️ Serving Suggestions
Pair this hearty salad with a crisp white wine from the Jura region, such as a Chardonnay or a Savagnin. Serve with thick slices of warm, crusty sourdough bread to soak up the delicious mustardy dressing. Follow the meal with a simple green apple sorbet or a fresh fruit tart to balance the richness of the cheese and sausage. This salad makes a fantastic main course, but can also be served in smaller portions as a robust appetizer for a multi-course French dinner.