Prep time: 10 minutes
Cook time: 10 minutes
- 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
Shopping List
- Sherry vinegar
- Dijon mustard
- Extra-virgin olive oil
- Fine or coarse sea salt
- Black pepper
Pantry Items
- Wine: An Alsatian white (we love Riesling)
- Dessert: Fruit sorbet
Suggestions
- 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!









