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Guéméné Salad

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Guéméné Salad

Features:
  • Veg
Cuisine:
  • 55 mins
  • Serves 4
  • Easy

Ingredients

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French cuisine is famous the world over for its refined ingredients and exquisite flavor. The French simply love food and eating…and their sine cuisine reflects that. Food is an important part of the French culture. Even though the French don’t eat a lot, when they eat it is all organized with appetizers, main course and dessert. French people love to eat cheese, wine and baguette, without which their meals are incomplete. Enjoying food and life is an important part of the French culture. The French are known to have coined the term ‘salade.’

Guéméné salad is a popular dish in France. Andouille is a traditional food item and resembles sausage that is made from chitterlings. Chitterlings refer to cow’s or pig’s intestines. The primary ingredients for chitterlings include onions, wine and seasonings covered with beef casing.

There is also an annual festival for andouille. Traditionally, andouille was eaten with mashed potato. It is also used in salads. Here’s a simple recipe for Guéméné salad.

Health benefits

  • Salads are appetizing and packed with nutrients because they can contain a variety of vegetable. A study has shown that people who eat salad regularly have considerably higher nutrition levels.
  • You can gain more nutrients because salad has raw vegetables. If you top off salad with vegetable oil, such as extra virgin olive oil, it can help control fatty acids in meat.
  • Salads contain dietary fiber that can help reduce inflammation and lower your risks of developing age-related heart diseases. Salads help to keep your digestive tract healthy, balance blood sugar, and lower bad cholesterol.

Salad dressings could also contain nutrients that help other nutrients absorb easily into the body.

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How to Make Guéméné Salad

  • Cut cauliflower into small chunks. In a saucepan, let cauliflower boil in salted water for 15 minutes. When done, remove from heat. Strain water with sieve and let it cool.
  • Meanwhile, peel off skin of andouille and cut into small cubes.
  • Remove skin of shallots, chop and place them in a bowl. Mix with apple cider vinegar seasoning and a tablespoon of vegetable oil.
  • Sprinkle with fresh, finely chopped parsley.
  • Add cauliflower and sausage

Serve. It can be enjoyed warm or cool.

Amanda Russo

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