Creole Spinach Salad

Total Time
35mins
Prep
15 mins
Cook
20 mins

Again, this is one of those recipes that I came up with while fooling around with pretty standard ingredients. It could be spicier (maybe with the addition of some cayenne or hot sauce) or, perhaps, smokier with the addition of a dark roux, but I like it in its current incarnation.

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Ingredients

Nutrition

Directions

  1. To prepare, macerate the minced garlic in the extra virgin olive oil for at least 15 minutes, preferably while preparing the remaining ingredients. Set aside.
  2. In a skillet, preferably non-stick, render the fat from the bacon over medium heat. This will take about 5-10 minutes. When the bits of bacon are cooked, remove them and set aside, leaving the hot fat in the pan.
  3. Add the celery, onion, and green pepper and saute until the onions become translucent. Retaining as much of the extra virgin olive oil as possible, add the minced garlic and saute until the garlic turns light brown on the edges.
  4. Add the andouille sausage and saute until browned. Add the cilantro, balsamic vinegar, and molasses and stir.
  5. Wile the liquids reduce, prepare a salad bowl or serving platter with a bed of the spinach greens. Layer the lump crab meat, slivered almonds, and feta cheese over the spinach. Season the salad with salt and pepper to taste.
  6. Add the remaining extra virgin olive oil to the hot skilled and spoon it over the salad to serve.