Years ago I was invited to a dinner that was a huge delicious Choucroute Garnie and I was given teh task of finding a salad that would be a first course and something Alsatian. I found a gruyere salad and also found that it was traditional before the choucroute. It was delicious and being back in the days of watching fat I enjoyed it at the time and shelved the recipe.
I picked up Susan Herrmann Loomis' new cookbook the other day, Cooking at Home on Rue Tatin and there was the salad with smoked sausage added to it. I have made it for our dinner tonight with smoked kielbasa an it is marinating right now. It is delicious. It is meant to be a starter, not a main but that is what I am doing with it this evening.
It is simple and her caveat is that it not be refrigerated. You mave a vinaigrette of 1/3 C. sherry vinegar, a couple of tsps. of dijon mustard and a hefty half cup of good olive oil. Blend that to an emulsion and add a chopped shallot.
Grate a half pound of gruyere and to that add about a cup of chopped flat leaf parsley some sea salt and freshly ground black pepper. Toss that to distribute the parsely and dress with half of the vinaigrette.
Warm your smoked sausage and dress with the other half of the vinaigrette. Set cheese and sausage aside to marinate for 1-3 hours.
When ready to serve, toss some mixed salad greens with some olive oil and sea salt and divide among 6 plates. Mound on the cheese and then top with the sausage.
This is a good boook and will go on my acquisitions list.