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| Andouille Sausage and Ricotta Salad |
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(serves four) Ricotta
cheese - 1 ½ cupGorgonzola, crumbled - 1 cup Andouille sausage - ¾ pound Kidney beans, drained - 1 can Fennel bulb - 1 each Lettuce, green leaf - 1 head Tomatoes, cherry - 2 cups Vinaigrette Red wine vinegar - ½ tablespoon Balsamic vinegar - ¾ tablespoon Olive oil - 3 tablespoons Shallot, minced - 1 tablespoon Thyme, fresh, minced - ½ tablespoon Kosher salt - to taste Pepper, fresh ground - to taste Vinaigrette - In a small bowl, whisk together vinegars, oils, shallots, thyme and a big pinch of salt and pepper. Set aside. Mix together ricotta and gorgonzola cheeses, set aside. Grill, sauté, or broil Andouille sausage (or cook it into a pot of beans!). Remove stem and stalks from fennel bulb and slice thinly. Tare lettuce into bite-sized pieces and toss with a pinch of salt and pepper before dressing. Toss together lettuce, fennel, beans and tomatoes with vinaigrette. Using your hand, evenly distribute greens to the center of serving plates, keeping the pile high, not wide. Spoon a large dollop of cheese mixture into the center of the lettuce pile; distribute the beans, fennel, and tomatoes around the circumference of the lettuce. When sausage is completely hot inside, slice on the bias, and set arrange round lettuce. Drizzle salads with remaining dressing. Serve with crusty bread. Buon Appetito! |
