LOCATION: Recipes >> Polish >> Kielbasa Vinaigrette
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Kielbasa Vinaigrette
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Kielbasi Vinaigrette
3 lbs kielbasi
4-oz jar chopped pimentos
1 bunch scallions, sliced
1 cup fresh parsley, chopped
1 clove garlic, minced
1 TB dijon mustard
1/4 cup red wine vinegar
2/3 cup olive oil
2 teas dried basil
1 teas dried oregano
salt and pepper
Make vinaigrette first by whisking garlic and mustard together in
medium mixing bowl. Whisk in vinegar. While continuously whisking,
add olive oil slowly until thoroughly blended. Season with herbs.
Let stand at room temperature.
Meanwhile, add kielbasi to a large pot and fill with water until
meat is just iovered. Bring to boil over high heat. Reduce and
simmer for 10 minutes. Drain and cool kielbasi. Then using a
serrated knife, cut kielbasi on a sharp diagonal into 1/2-inch
slices. Put kielbasi, pimentos, scallions, and parsley in large
bowl. Add vinaigrette and toss to coat. Serve at room temperature.
(If making ahead, refrigerate and bring to room temperature for at
least 1 hour before serving.)
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