Wurstsalat (Sausage Salad)

Serves 4.

Ingredients

Salad:

  • 1 bundle red radish, sliced
  • 2 carrots, sliced
  • 1/4 pound Emmentaler cheese, diced
  • 1/4 pound Gruyere cheese, diced
  • 1/4 pound Tilsiter cheese, diced (substitute Havarti or Gouda)
  • 3 cervelas, sliced (substitute blockwurst or bierwurst, but don’t tell a Swiss that)
  • 1/2 cucumber, chopped
  • 4 potatoes, cooked and diced
  • 2 eggs, cooked hard, peeled, and cut into wedges
  • 2 tomatoes, cut into thin wedges
  • Chive, minced

Dressing:

  • fresh ground black pepper
  • 1 tablespoon mustard
  • 1 onion, chopped
  • 1 garlic clove, pressed or grated
  • 1/4 teaspoon salt
  • 1/2 teaspoon spices (seasoned salt)
  • 1 teaspoon lemon juice
  • 4 tablespoons vinegar
  • 5 tablespoons oil

Preparation:

In a bowl, combine the radish, carrots, cheeses, sausage, and potatoes.  Toss to combine.  Mix all the dressing ingredients and pour over.  Toss to coat.  Transfer the salad to a serving platter.

Arrange the eggs and tomatoes decoratively around the salad.  Garnish with chives.

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