Kale Salad with Warm Andouille Sausage Dressing
Kale Salad with Warm Andouille Sausage Dressing
- Prep Time: 20
- Cook Time: 5
- Total Time: 25 minutes
Ingredients
Scale
- 1/2 bunch kale
- 3 ounces Andouille sausage
- 2 teaspoons oil/fat (for frying sausage)
- 1/2 cup sliced mushrooms
- 1/2 cup diced Vidalia (sweet) onion
- 1/4 cup extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 3/4 teaspoon salt + more to taste
- 1/2 teaspoon fresh cracked black pepper
- 2 fried eggs, cooked to “over medium” (optional)
Instructions
- Remove the stems and thick spines from the kale and wash, drain and pat dry thoroughly.
- Chop or tear the kale into bite-sized pieces, (or slice into thin ribbons) place into a large mixing bowl and set aside.
- Slice (or dice) the Andouille sausage and sauté in a frying pan on medium-high heat in 2 teaspoons of fat/oil. Cook sausage for about 5-7 minutes or until much of the fat has been rendered and the sausage crisps up a bit.
- Add the mushrooms and onions and continue cooking for about 5 more minutes.
- Turn the heat to low and add the 1/4 cup of olive oil, the vinegar and the salt and pepper and stir for a few seconds until heated through.
- Pour the warm Andouille sausage dressing over the kale and toss to combine.
- Serve immediately