Potato, Green Bean and Venison Sausage Salad

  1. Preheat the oven to 250.
  2. Drizzle the pure olive oil on a rimmed baking sheet and sprinkle with the thyme and a pinch of salt.
  3. Arrange the tomatoes, cut side down, on the sheet and roast for 1 hour.
  4. Pull off the skins.
  5. Turn the tomatoes and roast for 30 minutes longer, until slightly dried.
  6. Let cool, then coarsely chop.
  7. Meanwhile, in a large pot of cold water, bring the potatoes to a boil.
  8. Cook over moderately high heat until tender, about 20 minutes.
  9. Drain and let cool.
  10. Peel the potatoes and quarter them.
  11. Transfer the potatoes to a large bowl and toss with 1 tablespoon of vinegar.
  12. Bring a medium saucepan of salted water to a boil.
  13. Add the haricots verts and boil until tender, about 5 minutes.
  14. Drain and rinse under cold water; pat dry.
  15. On a work surface, mash the garlic to a paste with a pinch of salt.
  16. Transfer the garlic paste to a mini food processor, along with the mayonnaise and the remaining 1/2 tablespoon of vinegar, and puree until smooth.
  17. Add the extra-virgin olive oil in a thin stream and process until blended.
  18. Add the tomatoes and pulse several times, stopping while the dressing is still slightly chunky.
  19. Season with salt and pepper.
  20. Set a medium skillet over high heat.
  21. Add the sausage and cook, turning once, until browned and crisp, about 2 minutes.
  22. Using a slotted spoon, transfer the sausage to the potatoes.
  23. Add the beans, basil and tomato dressing, season with salt and pepper and toss well.
  24. Transfer to a bowl and serve.

olive oil, thyme, kosher salt, tomatoes, medium new potatoes, sherry vinegar, verts, garlic, mayonnaise, extravirgin olive oil, freshly ground pepper, sausage, basil

Taken from www.foodandwine.com/recipes/potato-green-bean-and-venison-sausage-salad (may not work)

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