John Myers
Basel Sausage Salad with Emmental
The perfect basel sausage salad with emmentaler recipe with a picture and simple step-by-step instructions.
For the dressing:
- 60 g Emmental or mountain cheese
- 1 medium size Summer radish, red
- 3 small Pickled cucumbers, Silesian style
- 1 Little ones Vegetable 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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