1 Saucisson Lyonnais
0.5 kg small potatoes
0.5 kg lentils Parsley, chopped
75 ml olive oil
1 tablespoon vinegar
Juice of 0.5 lemon
0.5 tablespoon dijon mustard
Salt & Pepper
1. Poach Saucisson for 20 minutes.
2. Boil potatoes for 20 minutes. Allow to cool then cut into chunks.
3. Boil lentils for 15 minutes, drain then sprinkle with a little nutmeg and pepper.
4. Use the vinaigrette to dress the potato salad. To Serve: Slice Saucisson and arrange on a bed of lentils in large serving dish or alternatively on individual entre dishes. Place potato salad on the side or ring the dish if large serving dish used. Drizzle with olive oil and sprinkle with parsley.