Wo-zydeco Salad Recipe

Prepare greens and vegetables

Wash and thoroughly spin or pat dry the mixed salad greens. In a large bowl, combine the greens, shredded red cabbage, grated carrot, sliced red bell pepper, sliced green onion, and cilantro. Toss lightly to mix and set aside in the refrigerator while you finish other components.

Cook and slice proteins

If using chicken: season breast lightly with salt and pepper. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Sear chicken 5–7 minutes per side until internal temperature reaches 165°F (74°C). Rest 5 minutes, then slice thinly. If using tofu: press, season, and pan-sear 3–4 minutes per side until golden. If using andouille or smoked sausage: slice on the diagonal into 1/4-inch pieces. In the same skillet over medium heat, brown sausage slices 3–4 minutes until edges caramelize. Remove and drain on paper towel. Combine sliced chicken (or tofu), browned sausage, and cooked black-eyed peas in a small bowl and keep warm or at room temperature until assembly.

Toast pecans

In a dry skillet over medium heat, toast pecan halves, stirring frequently, 3–5 minutes until fragrant and lightly browned. Remove to a plate to cool, then chop roughly.

Segment the orange over a small bowl to catch juices: use a sharp knife to remove peel and pith, then cut between membranes to free segments. Reserve any juice for the dressing if desired. Halve the cherry tomatoes and thinly slice the radishes. Place these prepared fruits and veg in a small bowl and refrigerate until assembly.

Make the dressing

In a jar or small bowl, combine the extra-virgin olive oil, freshly squeezed orange juice (or reserved juice from segmenting), apple cider vinegar, Dijon mustard, honey, minced shallot, cayenne, salt, and black pepper. Whisk or shake vigorously until emulsified and slightly thickened. Taste and adjust seasoning — add a little more honey for sweetness, more vinegar for brightness, or a pinch more cayenne for heat.

Assemble the salad: pour about half the dressing over the chilled salad base and toss gently to coat. Add the citrus segments, halved cherry tomatoes, radishes, toasted pecans, crumbled goat cheese, and the protein mixture (sliced chicken and sausage with black-eyed peas). Toss lightly to distribute everything evenly. Add additional dressing to taste (likely 2–3 tbs more) to reach desired coating.

Plate and serve: divide the salad between 2 large plates or bowls (serves 2). Sprinkle any remaining pecans and a little additional crumbled cheese on top. Serve with lemon wedges on the side for optional brightening. Best eaten immediately so greens remain crisp.