INGREDIENTS:3 ½ pounds Swiss cheese, julienne
1 ½ pounds red onions, julienne
2 ½ pounds Andouille sausage, thinly sliced
as needed, olive oil
For Dressing:
10 ounces olive oil
5 ounces cider vinegar
to taste, salt and pepper
5 ounces parsley, minced
For 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 garnishDIRECTIONS: For sausage:
Combine cheese and onions; refrigerate. SautT sausage with olive oil; chill. Toss cold sausage with cheese, onions and dressing. Hold for service. Per order, serve cheese/sausage salad in center of plate. Arrange endive and tomatoes around salad.
For dressing
Combine second group of ingredients.
For oven-roasted tomatoes:
Process shallots and garlic until finely chopped. Add oil, herbs and seasonings; pulse to combine. Cut tomatoes lengthwise into 4 slices; toss into the mix. Place on glazing racks cut side up; dry in oven at 225¦ F.SERVINGS:20 servingsFrom:Chef Hartmut Handke, CMC, Handke's Cuisine, Columbus, OhioPHOTO CREDIT:Photo Credit: DAIRY MANAGEMENT, INC.