Use a small knife to remove the skin covering the saveloy. Cut into thin slices. Make the vinaigrette sauce: Put the mustard, salt and pepper into a salad bowl, combine, add the oil little by little while stirring, then the vinegar. Peel the shallots, wash the parsley and discard its stems, chop it finely; add the shallots and parsley to the vinaigrette. Add the saveloy slices, stir to combine very well.
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1 1/3 lbs to 1 1/2 lbs saveloy
10 tbsp olive oil
2 tbsp wine vinegar
2 tsp strong mustard
1 good bunch parsley
3 shallots
salt, pepper
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15
mn
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This salad tastes even better if prepared a few hours in advance so that the saveloy absorbs the vinaigrette.
