Free Recipe Spinach Salad with Andouille Dressing
Recipe Type: Free Recipes
Recipe Preparation: cook
Cooking Ingredients for Spinach Salad with Andouille Dressing Recipe
1/2 lb Ground andouille sausage or
-other pork
; sausage
1 c Finely chopped onions
2 ts Chopped garlic
1 / cup balsamic vinegar
1/2 c Olive oil
1 c Toasted walnut pieces
1 c Toasted pecans
1 c Toasted hazelnut pieces
Essence
6 oz Goat s cheese
1 lb Fresh baby spinach; cleaned
-and patted
; dry
1 c Julienned red onions
Salt
Freshly ground black pepper
Spinach Salad with Andouille Dressing Preparation
In a saucepan, over medium heat, brown the sausage, about 4 to 6 minutes. Add the onions and garlic. Continue to cook for 3 minutes. Deglaze the pan with the vinegar, scrapping the bottom of the pan to remove any sausage that has stuck to the pan. Whisk in the oil. Remove from the heat and set aside. Using a mini-food processor, fitted with a metal blade, grind each nut separately. Season each nut with Essence. Form the cheese into 18 small balls, each ball about 1 tablespoon of cheese. Roll six of the balls of cheese in the ground walnuts. Roll six of the balls of cheese in the ground pecans. Finally, roll the remaining 6 balls of cheese in the hazelnuts. In a large mixing bowl, combine the spinach and red onions. Season with salt and pepper. Toss the spinach with the andouille dressing. Mound the salad in the center of each plate. Arrange each of the nut crusted balls of cheese around the spinach. Yield: 6 servings Recipe Courtesy Emeril Lagasse 1999 Converted by MC_Buster. Per serving: 1024 Calories (kcal); 108g Total Fat; (93% calories from fat); 2g Protein; 16g Carbohydrate; 0mg Cholesterol; 6mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 21 1/2 Fat; 0 Other Carbohydrates Recipe by: EMERIL LIVE SHOW #EMIC13 Converted by MM_Buster v2.0n.
Cooking Temperature:
Recipe Serves: 1
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