Basel sausage salad with Emmental cheese

Ingredients for 2 servings:

• 150 g meatloaf or Lyoner
• 60 g Emmental or mountain cheese
• 1 m.-large radish(s) (summer radish), red
• 3 small gherkins, Silesian style
• 1 small vegetable onion(s)
• 20 g carrot(s)
• 15 g pepper, red, mild
• 2 tbsp white wine vinegar
• 4 tbsp cucumber juice from the pickles
• 2 pinches of black pepper, freshly ground
• 2 pinches of salt
• 1 tsp sugar, fine
• 3 tbsp extra virgin olive oil
• e.g. Dill, fresh
• n. B. flowers and leaves

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash and trim the vegetables. Cut the first four salad ingredients into strips approximately 6 x 6 x 30 mm in size. Trim both ends of the onion, halve lengthwise, and cut each half crosswise into approximately 5 mm slices. Fan out the ring halves. Remove the stems from the bell peppers, wash them, slice them lengthwise, open them up, remove the seeds, and cut them crosswise into thin strips. Cut a piece of carrot into approximately 2 mm cubes. Mix the dressing ingredients together, but do not blend. 30 minutes before serving, add the dressing to the salad, mix, and season with salt and pepper to taste. Divide the salad among serving bowls, garnish, serve at room temperature, and enjoy as a starter. Served with toasted baguette, it makes a great snack.