Summary

Ingredients

• 1 large onion (s)
• 250 g cheese (Alläu Emmentaler), thinly sliced
• 350 g sausae (Lyoner)
• 4 pickled cucumber (s)
• 2 ½ tablespoon vinegar (white wine vinegar)
• 2 ½ tablespoons water
• 4 tablespoon oil (sunflower oil)
• 1 teaspoon mustard, medium hot
• Salt and pepper from the mill
• sugar
• possibly chives, cut into rolls

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Instructions

1. Peel the onion and cut in half lengthways. Then cut across into strips so that half rings are formed. Put the cut onions in boiling water and cook for 2 minutes. Then put in a colander and rinse with cold water. Drain briefly.
2. Cut the Emmentaler and Lyoner into strips of about the same length and width. Fan them well so that the lettuce is evenly distributed later. Mix with the onions. Cut the pickles into small cubes and add.
3. For the sauce, mix together vinegar, water, oil, salt, pepper, sugar and mustard. Mix the salad ingredients with the sauce and let it steep for at least 2 hours.
4. Serve the salad with sliced chives if you like. Goes well with it: fried potatoes and Bible cheese.