Ingredients Jump to Instructions ↓

  1. 3 ounces bacon (thick slice, diced)

  2. 2 ounces celery (chopped)

  3. 4 ounces vidalia onions (frenched or cut radially)

  4. 4 ounces green bell peppers (chopped)

  5. 3 garlic cloves (minced)

  6. 2 tablespoons extra virgin olive oil

  7. 3 ounces andouille sausages (sliced into half-circle rounds)

  8. 1 teaspoon balsamic vinegar

  9. 1 1/2 teaspoons molasses

  10. 1 tablespoon cilantro (fresh, chopped)

  11. salt and black pepper

  12. 4 ounces spinach (fresh leaves, stems removed)

  13. 3 1/2 ounces lump crabmeat

  14. 1 ounce slivered almond

  15. 1 ounce feta cheese

Instructions Jump to Ingredients ↑

  1. To prepare, macerate the minced garlic in the extra virgin olive oil for at least 15 minutes, preferably while preparing the remaining ingredients. Set aside.

  2. In a skillet, preferably non-stick, render the fat from the bacon over medium heat. This will take about 5-10 minutes. When the bits of bacon are cooked, remove them and set aside, leaving the hot fat in the pan.

  3. Add the celery, onion, and green pepper and saute until the onions become translucent. Retaining as much of the extra virgin olive oil as possible, add the minced garlic and saute until the garlic turns light brown on the edges.

  4. Add the andouille sausage and saute until browned. Add the cilantro, balsamic vinegar, and molasses and stir.

  5. Wile the liquids reduce, prepare a salad bowl or serving platter with a bed of the spinach greens. Layer the lump crab meat, slivered almonds, and feta cheese over the spinach. Season the salad with salt and pepper to taste.

  6. Add the remaining extra virgin olive oil to the hot skilled and spoon it over the salad to serve.


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