Thursday, May 7, 2015

Creole Summer Salad

With the Chicken Bon Dude, I served a salad. The night before serving I sliced Avocado, Sweet Yellow Onion (use Vidalias if you can get them), and Cucumber and placed them to marinate in a Creole Vinaigrette overnight. When I served the salad, I sliced fresh Creole tomatoes to go with it. The Vinaigrette Recipe is as follows:

Ingredients:
1 part Acadiana Honey
2 parts Red Wine Vinegar
3 parts Creole Mustard
4 parts Extra Virgin Olive Oil

Instructions:
1. Mix the Vinegar and Mustard.
2. Slowly drizzle in the oil while whisking.