Potato, Green Bean and Venison Sausage Salad

Paula Disbrowe uses smoky venison sausage from Broken Arrow Ranch in Ingram, Texas (800-962-4263), but a mild andouille or kielbasa sausage would be delicious as well.

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  • Servings: 6

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Ingredients

  • 1 tablespoon pure olive oil
  • 1/2 teaspoon dried thyme
  • Kosher salt
  • 6 medium plum tomatoes, halved lengthwise
  • 3 pounds medium new potatoes, scrubbed
  • 1 1/2 tablespoons sherry vinegar
  • 1 pound haricots verts
  • 1 garlic clove, chopped
  • 1/4 cup mayonnaise
  • 2 tablespoons extra-virgin olive oil
  • Freshly ground pepper
  • 1/2 pound smoked venison sausage, sliced 1/3 inch thick
  • 1/4 cup coarsely chopped basil

How to make this recipe

  1. Preheat the oven to 250°. Drizzle the pure olive oil on a rimmed baking sheet and sprinkle with the thyme and a pinch of salt. Arrange the tomatoes, cut side down, on the sheet and roast for 1 hour. Pull off the skins. Turn the tomatoes and roast for 30 minutes longer, until slightly dried. Let cool, then coarsely chop.

  2. Meanwhile, in a large pot of cold water, bring the potatoes to a boil. Cook over moderately high heat until tender, about 20 minutes. Drain and let cool. Peel the potatoes and quarter them. Transfer the potatoes to a large bowl and toss with 1 tablespoon of vinegar.

  3. Bring a medium saucepan of salted water to a boil. Add the <em>haricots verts</em> and boil until tender, about 5 minutes. Drain and rinse under cold water; pat dry.

  4. On a work surface, mash the garlic to a paste with a pinch of salt. 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. Add the extra-virgin olive oil in a thin stream and process until blended. Add the tomatoes and pulse several times, stopping while the dressing is still slightly chunky. Season with salt and pepper.

  5. Set a medium skillet over high heat. Add the sausage and cook, turning once, until browned and crisp, about 2 minutes. Using a slotted spoon, transfer the sausage to the potatoes. Add the beans, basil and tomato dressing, season with salt and pepper and toss well. Transfer to a bowl and serve.

Suggested Pairing

A supple gamy red from Australia or Provence with plush fruit and smoky overtones will complement the roasted tomato aioli and flavorful sausage here.

Contributed By Published June 2003





467293 recipes/potato-green-bean-and-venison-sausage-salad 2013-12-06T23:43:08+00:00 David Norman, Paula Disbrowe spring|summer|barbecue-cookout|fathers-day|game-day|american|salads|side-dishes|6|healthy june-2003,paula disbrowe,david norman,potato and green bean salad,venison sausage,potato salad,side dish recipes,potato-green-bean-and-venison-sausage-salad 467293
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