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.
More Terrific Salads
1 tablespoon pure olive oil
1/2 teaspoon dried thyme
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 It
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.
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.
Bring a medium saucepan of salted water to a boil. Add the haricots verts and boil until tender, about 5 minutes. Drain and rinse under cold water; pat dry.
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.
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.
A supple gamy red from Australia or Provence with plush fruit and smoky overtones will complement the roasted tomato aioli and flavorful sausage here.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.