Recipe: by Will Hughes Catering and Market, Inc.
Posted on December 19 2007 in category: Soups and Salads
Printer Friendly Posted on December 19 2007 in category: Soups and Salads
Parmesan Basket (makes 4)
8 oz shredded parmesan cheese
For each backet, put 2 oz cheeze in a circle shape in a preheated nonstick skillet. When edges start to brown, flip over. When edges begin to brown again, remove from pan and place over the bottom of an inverted glass or coffee mug to make a basket shape. Allow to cool.
Salad (serves 4)
4 oz diced andouille sausage
1/2 cup vegetable oil
1/2 of a red onion, sliced
4 oz goat cheese
2 oz dried cranberries or cherries
4 oz toasted pecans
2 segmented satsumas or clementines
1 gala apple, halved and grilled
Dressing (serves 4)
Rendered fat and oil from cooking andouille sausage
1/4 cup white vinegar
Cook andouille sausage in vegetable oil until browned. Remove from pan and reserve fat and oil. Toss together salad ingredients and combine dressing ingredients. Pour dressing over salad and toss again. Reserve some pecans and goat cheese to sprinkle over top of salad for garnish.
8 oz shredded parmesan cheese
For each backet, put 2 oz cheeze in a circle shape in a preheated nonstick skillet. When edges start to brown, flip over. When edges begin to brown again, remove from pan and place over the bottom of an inverted glass or coffee mug to make a basket shape. Allow to cool.
Salad (serves 4)
4 oz diced andouille sausage
1/2 cup vegetable oil
1/2 of a red onion, sliced
4 oz goat cheese
2 oz dried cranberries or cherries
4 oz toasted pecans
2 segmented satsumas or clementines
1 gala apple, halved and grilled
Dressing (serves 4)
Rendered fat and oil from cooking andouille sausage
1/4 cup white vinegar
Cook andouille sausage in vegetable oil until browned. Remove from pan and reserve fat and oil. Toss together salad ingredients and combine dressing ingredients. Pour dressing over salad and toss again. Reserve some pecans and goat cheese to sprinkle over top of salad for garnish.
