Basel Sausage Salad with Emmental

5 from 4 votes
Prep Time 20 minutes
Rest Time 30 minutes
Total Time 50 minutes
Course Dinner
Cuisine European
Servings 2 people


For the dressing:

  • 60 g Emmental or mountain cheese
  • 1 medium size Summer radish, red
  • 3 small Pickled cucumbers, Silesian style
  • 1 Little ones Onion, brown
  • 20 g Carrot
  • 1 Hot peppers, red, long, mild
  • 2 tbsp White wine vinegar, mild
  • 4 tbsp Pickle brine, from the pickles
  • 2 Pinches Pepper, black, fresh from the mill
  • 2 Pinches Salt
  • 1 tsp Sugar, white, fine
  • 3 tbsp Olive oil, cold pressed

To garnish:

  • Dill, fresh
  • Flowers and leaves


  • Wash and clean the vegetables. Cut the first 4 ingredients for the salad into strips approx. 6x6x30mm. Cap the vegetable onion at both ends, cut in half lengthways, and cut the halves crosswise into approx. 5mm slices. Fan the ring halves. Stalk the peppers, wash them, cut open lengthways, unfold, core and cut across into thin threads. Process a piece of carrot into small cubes approx. 2mm.
  • Mix the ingredients for the dressing, but do not homogenize. Add to the salad 30 minutes before serving and mix. Season to taste with salt and pepper. Spread the salad on serving bowls, garnish, serve room temperature and enjoy as a starter.
  • Served with toasted baguette, it is a snack between meals.
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Written by John Myers

Professional Chef with 25 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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