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 ...
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