This is probably the favorite of my salads for most of my friends, but, it started out as an appetizer recipe from an Outer Banks cookbook I picked up on a family vacation.
And, appetizer it stayed, until one afternoon with a gathering of friends, I used some romaine leaves as a garnish for the bowl.
Mira declared it a salad, everyone else followed suit, and a pretty darned popular dish soon became a regular at gatherings – not the least because it is also gluten-free!
Note: gluten-free status mostly depends on your choice of kielbasa. I use Hillshire Farms here because their website promises to be g-f, all the time. If that is not a concern for you (or your guests), by all means choose your fave kielbasa.
INGREDIENTS
Vinaigrette:
•5 cloves garlic
•1/2 cup red wine vinegar
•1/4 cup seasoned rice vinegar
•1-1/2 cup canola oil
•1/2 cup olive oil
•1/2 tsp basil
•1/2 tsp parsley
•1/2 tsp oregano
•1/2 tsp paprika
•1/2 tsp black pepper
•1/2 tsp Seasoned Salt
•1/2 tsp sugar
Salad:
•2 kielbasas
•Chopped pimientos*
•Kalamata olives, pitted and sliced
•Scallions, sliced
•Peperoncini, sliced
•Feta cheese, crumbled
Salad Base:
•Chopped romaine lettuce
•Blanched Asparagus, sliced
*My local market’s olive bar features Peruvian Sweety Drop Peppers, which I used in place of the pimiento.
Place the kielbasa in a large pan and add water just to cover. Bring to a boil, then simmer for ten minutes.
Remove the kielbasa from the pan, allow to cool, then cut into slices.
While the kielbasa is cooling, make the vinaigrette by adding all the ingredients to a blender jar, or, if you have one, a large beaker for your immersion blender. Blend until the vinaigrette has emulsified and set aside.
Prep your salad veggies and toss together in a large bowl with the cooled kielbasa slices.
Transfer to a covered bowl and stash in the fridge until you are ready to serve.
When you are ready to serve, transfer the now nicely marinated salad to a large bowl, then add the chopped romaine and the sliced asparagus.
Toss well, then enjoy.