Saturday 22 December 2018

Swiss Sausage and Cheese Salad

This savoury salad is an old family classic and many coworkers in different departments over the years gotten the recipe and made it their classic. I have stumbled over my recipe a couple of times in the past years, when meating collegues again (this is your recipe).


It easy to double or triple the ingredients and as a savoury party salad, it is done in a short time. The leftovers can be eaten the next 2 days.  Using Swiss Emmenthal cheese is good, but no required. Any kind of cheese slices like Emmental, Maasdamer, Gouda or Buttercheese will do.


Recipe for 2:
300 g Bologna slices
150 g Emmenthal or Maasdamer cheese
4 gherkins
2 shallots
2 tbsp parsley
2 tsp whole grain mustard
3 tbsp rapeseed Oil
2 tbsp White balsamic vinegar
3 tbsp gherkin liquid
Salt and pepper
A pinch sugar


To conserve leftovers better, put the chopped shallots in a fine sieve over a small bowl and pour boiling water over them. Let them sit 30 seconds, drain and use.
Bring it all together and let it sit for 1 hour.

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