Andouille-Cucumber Salad

Preparation info

  • Serves


    • Difficulty


Appears in

Tom Fitzmorris's New Orleans Food

Tom Fitzmorris's New Orleans Food

By Tom Fitzmorris

Published 2018

  • About

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.