Endive Salad with Fried Blood Sausage
Endive Salad with Fried Blood Sausage
Ingredients
- 2 shallots, sliced into thin rounds
- ½ cup (40 g) unbleached all-purpose flour
- ¾ lb (340 g) blood sausage without the casing, diced
- 2 tbsp (30 ml) mayonnaise
- 2 tbsp (30 ml) apple cider vinegar
- 2 tbsp (30 ml) camelina or vegetable oil
- 2 tsp (10 ml) maple syrup
- 1 lb (450 g) endives, thinly sliced
- 1 Boston lettuce head, leaves torn
- ¼ cup (40 g) dried cranberries, coarsely chopped
- Vegetable oil, for frying
Instructions
- In a small saucepan, heat 2 inches (5 cm) of vegetable oil. Line a plate with paper towel.
- Toss the shallots with the flour, shaking off any excess. Fry in the oil until they are crisp and lightly browned, turning them over halfway through cooking. Drain on the paper towel.
- In the same saucepan, fry half the blood sausage at a time until crisp, about 5 minutes. Drain on the paper towel.
- In a small bowl, combine the mayonnaise, vinegar, oil and maple syrup.
- On a large serving platter, combine the endives, lettuce and cranberries with the vinaigrette. Season with salt and pepper. Sprinkle with shallots and fried blood sausage.
Endive Salad with Fried Blood Sausage