Sausage is the pride of Lyon, and here, instead of being served piping hot, it gets the cold treatment—tossed with a bright vinaigrette and chervil.
Sausage is the pride of Lyon, and here, instead of being served piping hot, it gets the cold treatment—tossed with a bright vinaigrette and chervil. "It's the perfect way to eat sausage along with other salads," says chef Daniel Boulud. Get the recipe for Lyonnaise Salad with Sausage and Walnuts »