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This salad came from Chef Gary Darling, when he was one of the corporate chefs for Copeland's--although I don't remember that it was ever on the menu there. It's a good change of pace from salads made mostly of green leaves. It's refreshing and light, but the andouille makes you feel as if you'd actually eaten something. It also comes out good with firm, well-seasoned, grilled fish or chicken in place of the andouille.
- 1 Tbs. sugar
- 1/2 cup rice vinegar
- 1 Tbs. Creole mustard
- 1/2 tsp. garlic, finely chopped
- 1 Tbs. cilantro, finely chopped
- 2 Tbs. green onion, finely chopped
- 2 tsp. fresh, seeded jalapeno, finely chopped
- 1/4 cup sesame oil
- 4 peeled, seeded cucumbers
- 1/2 lb. grilled andouille, diced
1. In a mixing bowl, dissolve sugar in vinegar.
2. Add mustard, garlic, cilantro, green onion, and jalapeno to the sugar mixture. Mix well.
3. Add sesame oil. Mix well.
4. Slice cucumber into thin disks, then quarter the disks. Marinate for 30 minutes in the sauce.
5. Drain the cucumber from the marinade and reserve the marinade for the next batch. Toss the andouille with the cucumber.
Serves four.