AuthorMariaCategoryChicken & Meat, Salad & VegThis Toulouse Sausages Salad with Mustard Vinaigrette & Greek Style Potato Wedges is inspired by Rick Stein from his French Odyssey series, the mustard vinaigrette complements the garlicky Toulouse sausages perfectly.
Cook the sausages – we cooked ours under the grill but you can cook yours in the oven or on the stove, whichever you prefer.
Wash and scrub the potatoes. Cut into quarters. Pop into a pan of boiling salted water.
Whilst the sausages are cooking, tear the salad leaves into big pieces and wash.
Slice the tomatoes width ways.
Chop the peeled shallot in half length ways and thinly slice each half.
Roughly chop the capers.
Finely chop the parsley.
Crush and finely chop the garlic. Transfer into a small plastic bowl.
Add the mustard and Greek salad dressing and whisk the ingredients.
Pour in the extra virgin olive oil one tablespoon at a time and continue whisking so the oil emulsifies with the other ingredients.
Add salt and pepper to taste.
Once the potato quarters have boiled until al dente, drain from the water and transfer to a mixing bowl.
Pour in the extra virgin olive oil. The heat from the potatoes will release the fruity aroma from our olive oil so be prepared as it is a joy!
Add half the dried oregano and season with salt and pepper to taste.
Give the ingredients a good mix.
Lay on a baking tray, skin side up.
Cook in a hot grill until the skins crisp up.
Remove from the grill and turn over the wedges. Return to the grill and continue cooking until the potatoes have browned.
Transfer to a serving plate and sprinkle the remaining oregano.
Get a large plate and lay the salad leaves.
Lay the sliced tomatoes.
Sprinkle over the shallots and capers.
Lay the sliced sausage over the salad ingredients and pour over the dressing.
Finally sprinkle lots of parsley.
This is a great dish to serve on large plates in the centre of the table, so everyone can help themselves. Enjoy!
Ingredients
Directions
Cook the sausages – we cooked ours under the grill but you can cook yours in the oven or on the stove, whichever you prefer.
Wash and scrub the potatoes. Cut into quarters. Pop into a pan of boiling salted water.
Whilst the sausages are cooking, tear the salad leaves into big pieces and wash.
Slice the tomatoes width ways.
Chop the peeled shallot in half length ways and thinly slice each half.
Roughly chop the capers.
Finely chop the parsley.
Crush and finely chop the garlic. Transfer into a small plastic bowl.
Add the mustard and Greek salad dressing and whisk the ingredients.
Pour in the extra virgin olive oil one tablespoon at a time and continue whisking so the oil emulsifies with the other ingredients.
Add salt and pepper to taste.
Once the potato quarters have boiled until al dente, drain from the water and transfer to a mixing bowl.
Pour in the extra virgin olive oil. The heat from the potatoes will release the fruity aroma from our olive oil so be prepared as it is a joy!
Add half the dried oregano and season with salt and pepper to taste.
Give the ingredients a good mix.
Lay on a baking tray, skin side up.
Cook in a hot grill until the skins crisp up.
Remove from the grill and turn over the wedges. Return to the grill and continue cooking until the potatoes have browned.
Transfer to a serving plate and sprinkle the remaining oregano.
Get a large plate and lay the salad leaves.
Lay the sliced tomatoes.
Sprinkle over the shallots and capers.
Lay the sliced sausage over the salad ingredients and pour over the dressing.
Finally sprinkle lots of parsley.