INGREDIENTS:3 ½ pounds Swiss cheese, julienne 1 ½ pounds red onions, julienne 2 ½ pounds Andouille sausage, thinly sliced as needed, olive oilFor Dressing: 10 ounces olive oil 5 ounces cider vinegar to taste, salt and pepper 5 ounces parsley, mincedFor Oven-Roasted Tomatoes: ¼ cup shallots 1 cup garlic 1 cup olive oil 2 Tbsp. dried basil 2 Tbsp. dried oregano 2 Tbsp. dried thyme 2 Tbsp. cracked pepper 1 tsp. salt 48 Roma tomatoes as needed, Belgian endive as needed, parsley for ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.