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Sausage salad with radish and cucumbers

updated

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Ingredients for 4 servings:

  • 2 onions, red
  • 200 g radish(s)
  • 120 g gherkins
  • 300 g meatloaf, cut into thin slices
  • 3 tbsp cucumber juice
  • 2 tbsp white wine vinegar
  • Salt and pepper, black, freshly ground
  • 1 pinch(s) of sugar
  • 4 tbsp rapeseed oil or sunflower oil
  • ½ bunch chives

Instructions

Working time approx. 20 minutes; Rest time approx. 15 minutes; Total time approx. 35 minutes

Peel the onions and slice into thin rings. Peel and grate the radish. Slice the gherkins. Cut the meatloaf into thin strips. For the vinaigrette, combine the cucumber juice and vinegar in a bowl and season with salt, pepper, and sugar. Gradually whisk in the oil. Mix the onion rings with the grated radish, gherkin slices, and meatloaf strips in a bowl. Stir in the vinaigrette and let the salad marinate for about 15 minutes. Rinse the chives, shake dry, and finely chop. Serve the salad and sprinkle with the chives.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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