Sausage Salad La Alsace
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g meat sausae (Lyoner)
- 300 g cheese (Emmentaler)
- 1 large onion (s)
- 4 small pickled cucumber (s)
- 8 tablespoon oil (walnut oil)
- 6 tablespoon vinegar (raspberry vinegar)
- 1 squirt lemon juice
- 1 pinch (s) salt
- 1 pinch (s) pepper
- 1 pinch (s) sugar
- 1 teaspoon mustard (Dijon), if necessary
Print Recipe
Pin Recipe Instructions
- Cut the Lyoner and cheese into thin strips of equal length. Peel the onion, cut into thin half-rings and briefly boil (max. 2 minutes) in water (swell). Cut the pickles into small cubes. Now put everything in a bowl.
- For the dressing, mix the walnut oil with raspberry vinegar, lemon juice, salt, pepper and sugar (add 1 teaspoon of Dijon mustard if necessary).
- Mix the ingredients and the dressing together and let it steep for approx. 2 hours until you are ready to eat it.
- Serve with Brägele (fried potatoes) and Bibeles cheese (quark with chives, salt and pepper).
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