Cassoulet Salad

Name: Cassoulet Salad
Yield: 8 portions
Ingredients: 1 medium head Savoy cabbage; ½ cup Niçoise olives; 1¼ cups Cassoulet Vinaigrette; ¾ cup Chopped fresh Italian (flat-leaf) parsley; ½ cup finely chopped red onion; 8 ounces fresh French garlic sausages*; 1 large head garlic; ½ cup extra virgin olive oil; 12 small red new potatoes (1½ to 2 inches in diameter); 2 teaspoons coarsely ground black pepper; ½ teaspoon salt; 1 orange, halved; 1 duckling (4½ pounds), ready to cook; Salt and freshly ground black pepper, to taste; Salt and freshly ground black pepper, to taste

Preparation info

8
portions

Difficulty
Complex

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

For this salad we’ve taken the best elements of cassoulet—duck, sausage, and lots of garlic—and combined them with new potatoes, black olives, and a lusty vinaigrette on a contrasting bed of bright green Savoy cabbage leaves.

Ingredients

12 small red new potatoes (1½ to 2 inches in diameter)
½ cup extra virgin olive oil
½ teaspoon

Main course

Method

Preheat the oven to 400°F.
Prick the potatoes all over with the tines of a fork. Place the olive oil in a bowl, and roll the potatoes in it to coat them well; then sprinkle them with the salt and 1