Serves 4
2 heads of mix chicory lettuces (washed)
1 watermelon radish, shaved thin
1 scarlett or other turnip, shaved thin
1\2 cup dried cherries
1\4 cup mix herbs
4oz Andouille sausage (medium dice)
2 cloves garlic
1 hot chili
1T whole grain mustard
1\4 cup sherry vinegar
1\4 cup extra virgin olive oil
Salt and pepper
- Render andouille over med heat for 3-4 min. Add garlic and chili. Deglaze with mustard and sherry. Add oil and set aside
- Combine herbs, washed lettuce, turnips and radishes in mixing bowl
- Toss with warm vinaigrette and season with salt and pepper.
- Divide among 4 plates and top with cherries
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