Savoyard ‘diot’ sausage salad

• 27 January 2015
• Dans Recipes

Ingredients

Serves 4

• 8 ‘diots’ sausages cooked in a vegetable bouillon
• 4 large but thin slices of Abondance cheese
• For the beetroot purée :
• 200 g cooked red beetroot
• 8 cl walnut oil
• Dash of red wine vinegar
• 20 g mustard
• Salt and pepper
• For the beetroot chips :
• 1 uncooked beetroot
• For the marinated kohirabi :
• 1 kohlrabi weighing 200g
• 8 cl sugar syrup at 30° infused with 4 cinnamon sticks
• 2 cloves
• 2 bay leaves
• 6 cl cider vinegar
• 4 cl walnut oil
• Serve with :
• Grilled croutons

Preparation

1. Trim the kohlrabi around its circumference, add salt, pepper, sugar syrup with cinnamon, cloves, bay leaves, cider vinegar and walnut oil. Mix and let marinade for 24 hours.
2. Mix all ingredients for the beetroot purée in a food processor.
3. Grate the uncooked beetroot into thin strips and fry.
4. Melt the cheese slices on the base of each of the 4 plates.
5. Arrange on each plate: 2 sausages, sliced lengthways, the beetroot purée, fried beetroot and marinated kohlrabi. Serve with grilled croutons.