Sauté and Montbéliarde salad by Laurent Mariotte

Ingredients

For 4 servings

• •2 2 Montbéliard sausages already cooked
• •1 1 medium chinese cabbage
• •2 2 carrots
• •10 cl 10 cl rice vinegar
• •1 c. à soupe 1 tablespoons of toasted sesame oil
• •1 c. à soupe 1 tablespoons of peanut oil
• •40 g 40 g sugar powder
• •1 gousse 1 clove of garlic
• •1 1 green lemon
• •salt and pepper
• •sesame seeds
• •coriander pluches

Method

1. 1.Dip Montbéliard sausage in boiling salted water for 15 minutes. Drain.
2. 2.Prepare Asian sauce: heat sugar, vinegar and two pinches of salt in a small saucepan. When the sugar has melted, remove it from the heat, add grated garlic and oil.
3. 3.Peel the carrots and cut them into bevels. Thin the Chinese cabbage. Pour the hot vinaigrette over the crudities and mix. Cut the sausage into slices and add it. Sprinkle with sesame seeds, lime zests and coriander plums and serve immediately.