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Provençal salad with merguez sausages and sauce gribiche

Provençal salad of pan sucre with a classic sauce ‘gribiche’ and small pieces of merguez sausage grilled on the barbecue. A surprising 'snackable summer bite'.

Ingredients

Basil oil
suiker lettuce/pan sucre
merguez sausages

2units.itemsEggs
200gMayonnaise
25gFlat-leaf parsley
60gCapers
60gCornichons
Pepper
60mlsemi-whipped cream
30mlChardonnay vinegar

green herb crumble

Preparation

  1. Remove the outer leaves from the lettuce heads and keep in ice water.
  2. Chop the rest into fine julienne and mix in some basil oil.
  3. Grill the sausages on the barbecue and cut into small pieces.
  4. Mix this with the finely chopped lettuce.

  1. Boil the eggs until hard (10 minutes).
  2. Finely chop the egg whites.
  3. Press the yolks through a sieve.
  4. Finely chop the capers and cornichons and mix with the egg whites and yolks.
  5. Add the vinegar and mix well.
  6. Mix this mixture into the mayonnaise.
  7. Combine with the semi-whipped cream and season with freshly ground pepper.
  8. Finally, mix in the parsley.

  1. Fill the lettuce leaves with the merguez filling.
  2. Spoon the sauce generously over them.
  3. Garnish with the green herb crumble.