Salade Périgourdine

Course Appetizer, Main Dish
Cuisine French
Prep Time 30 minutes
Servings 4 servings


  • 4 ounces duck sausage or dried Italian sausage
  • 1 large head BostonBibb or leaf lettuce torn in bite-sized pieces (about 10 cup
  • 2/3 cup cooked French lentils* well-drained
  • 1/4 cup walnut oil or extra virgin olive oil
  • Sea salt or kosher salt
  • Freshly ground black pepper
  • 1 to 2 tablespoons white wine vinegar
  • 4 ounces  ComtéItalian pecorino or Fontina Valle d'Aosta cut in matchsticks**
  • 1/4 cup walnut halves
  • Oil-cured black olives or other Mediterranean olives optional
  • 1 medium tomato cut in 8 thin wedges
  • 2 hard-cooked eggs cut in 8 thin wedges


  1. Lightly incise the sausage casing by running a knifepoint down its length. Soak the sausage for a minute or two in warm water and pull off the casing (a paper towel helps gain traction). Cut in slices or half moons (depending on the diameter of the sausage).
  2. Combine the lettuce and lentils in a large bowl. Toss with the walnut oil. Add salt and pepper to taste. Add the vinegar and toss again. Taste and correct the seasoning.
  3. Transfer the salad to 4 dinner plates. Scatter the sausage, cheese, walnuts and olives (if using) on top. Arrange the tomato and egg wedges around the perimeter of the plates.
  4. Serve the salad with a warm baguette and a bottle of dry white Bordeaux or Provençal rosé.

Recipe Notes

* These small greenish-black lentils have a nutty flavor and hold their shape well after cooking. To prepare: Combine 1/2 cup lentils with 2 cups water in a saucepan. Bring to a boil, reduce the heat and simmer until tender but not mushy, about 20 minutes. Cool and drain well before using. (You will not need all the lentils for this salad.)

** Crumbled French goat cheese, Roquefort or Gorgonzola would also be delicious.