Swiss Chard and Triscuit with Andouille by Jesse Bluma




Swiss Chard and Triscuit with Andouille





Summer Greens and Triscuit Recipe

This recipe will satisfy your appetite for a salty, sweet, and savory snack.
 Ingredients include swiss chard, garlic, Mexican onion, lemon, mustard, and andouille sausage.


1 box Triscuits (whole wheat wafer crackers)

Dressing Ingredients

1 clove garlic
1/2 Tablespoon olive oil for sautéing garlic
zest of one organic lemon
juice of one lemon
1/4 cup extra virgin olive oil
2 Tablespoons organic yellow mustard
pinch of salt
pinch of pepper


Directions for Dressing

Peel, cut off the stem, and mince the garlic clove (cutting lengthwise, then crosswise).
Place garlic in a pan with 1/2 Tablespoon olive oil on low heat.
Sauté for approximately 3 minutes.
Whisk olive oil into mustard, then combine with the garlic, zest of one lemon, lemon juice, salt, and pepper.


Ingredients for Topping

Mexican onion
Golden raisins (2 per Triscuit)
1 bunch Swiss chard
2 organic andouille sausages


Directions for Topping

Peel and wash the Mexican onion.
Thinly slice the green top of the onion.
Dice the white bulb.
Sauté Mexican onion for approximately 5 minutes, using same pan used for the garlic.

Wash and dry the Swiss chard.
Chop leaves and stems into small pieces.
Wilt the Swiss chard in the same pan used for the onion for approximately 2 minutes.

Mix the Mexican onion in with the Swiss chard.

Dice and prepare andouille sausages in a skillet on medium heat.


Assemble

Place a layer of the Swiss chard and onion mix on each Triscuit.
Top with a few pieces of the diced andouille.
Then add a couple golden raisins.
Finally, drizzle with the mustard dressing.







Artisanal treats by Jesse Bluma at PointeViven
using organic ingredients and inspiration
from California, Central, and South America.

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