Recipe for a salad from Franche-Comté, with Morteau sausage and Comté cheese
Peel and dice the potatoes. Wash and slice the red pepper into thin strips.
Ingredients · Servings 4
- 5 to 6 nice cooked Charlotte potatoes
- 1 small red bell pepper
- 1 cucumber
- 2 tomatoes
- QS county dice
- 1/2 cooked Morteau sausage
- 1 shallot
- 1 hard-boiled egg per person
- plot of land
- vinaigrette
Method · 15 min
- Peel and dice the potatoes. Wash and slice the red pepper into thin strips.
- Wash and cut the tomatoes into large dice.
- Wash and peel the cucumber. Cut it in half lengthwise and remove the seeds. Then dice it.
- Peel and finely chop the shallot.
- Cook the eggs for 15 minutes from the time they come to a boil, then cool them under cold water. Peel them. Set aside.
- Cut the Comté cheese into cubes. Remove the skin from the cooked and cooled Morteau sausage and then cut it into small pieces.
- Prepare a vinaigrette. Stir everything together.
- Sprinkle with finely chopped flat-leaf parsley.
Wash and cut the tomatoes into large dice.
Wash and peel the cucumber. Cut it in half lengthwise and remove the seeds. Then dice it.
Peel and finely chop the shallot.
Cook the eggs for 15 minutes from the time they come to a boil, then cool them under cold water. Peel them. Set aside.
Cut the Comté cheese into cubes. Remove the skin from the cooked and cooled Morteau sausage and then cut it into small pieces.
Prepare a vinaigrette. Stir everything together.
Sprinkle with finely chopped flat-leaf parsley.
