This salad came from Chef Gary Darling when he was one of the corporate chefs for Copeland’s—although I don’t remember that it was ever on the menu there. It’s a good change of pace from salads made mostly of green leaves. It’s refreshing and light, but the andouille makes you feel as if you’ve actually eaten something. It also comes out well with firm, well-seasoned grilled fish or chicken in place of the andouille.