Prep time: 10 minutes
Cook time: 10 minutes

Shopping List

• 2 shallots
• 1 bunch flat leaf (Italian) parsley
• 1 bag lettuce, preferably organic
• 8 ounces Gruyère cheese
• 2 pounds kielbasa
• 1 loaf whole grain, fresh and crusty bread

Pantry Items

• Sherry vinegar
• Dijon mustard
• Extra-virgin olive oil
• Fine or coarse sea salt
• Black pepper

Tools

• Bread knife
• Chef’s knife
• Grater
• Measuring cups and spoons
• Mixing bowls
• Salad spinner
• Whisk

Suggestions

• Wine: An Alsatian white (we love Riesling)
• Dessert: Fruit sorbet

Game Plan:

• When you walk in the door
  • Get out Pantry Items
  • Get out Tools
  • Assemble the ingredients
• Prep
  • Peel and mince the shallots.
  • Grate the cheese.
  • Slice the kielbasa into 1/4-inch thick rounds.
  • Rinse and spin dry the lettuce. Tear it into large bite-sized pieces.
  • Rinse and pat dry the parsley, pluck 1 cup leaves.
• Start Cooking
  • First things first – open the wine, pour yourself a glass, and chill the rest.
  • Make the vinaigrette for the cheese and the sausage: In a medium-sized bowl whisk together 1/3 cup of the sherry vinegar with 1 tsp. mustard.
  • Whisk in the shallots, then slowly add 9 tbsps. olive oil.
  • Season the vinaigrette with salt and pepper.
  • Mince the cup of parsley, and whisk it into the vinaigrette.
  • Put the grated Gruyère into a bowl, and pour half the vinaigrette over it. Toss, toss, toss (if you use two forks, it’s easy). Set aside.
  • Put the kielbasa in a bowl and toss it with the rest of the vinaigrette. Set aside.
  • Put the lettuce in a bowl and toss it with 2 tsps. olive oil. Season it with salt and pepper, mildly. If it needs more oil, add a little bit and toss.
  • Set the table.
  • Slice the bread and take it to the table.
  • Put the lettuce on a platter. Toss the cheese then put it on top of the lettuce. Toss the kielbasa, and put it on top of the cheese.
  • Serve everything, and don’t forget the wine!

Wow that was fast, let’s eat!

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