Coarse sausage salad Lindau

Ingredients for 2 servings:

• 200 g meatloaf or Lyoner
• 1 small cucumber(s), pitted
• 2 small gherkins, Silesian
• 40 g radish(s), white, not beer radish
• ½ vegetable onion(s)
• 40 g carrot(s)
• 50 g honeydew melon(s)
• 2 tbsp dill, fresh or frozen
• 2 medium-sized garlic cloves
• 2 tbsp mild white wine vinegar
• 2 tbsp cucumber water
• 2 tbsp orange juice
• 1 tsp sugar
• 2 pinches of salt and black pepper, freshly ground
• 3 tbsp extra virgin olive oil
• n. B. Dill
• n. B. flowers and leaves

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Total time approx. 1 hour

a hearty Alemannic sausage salad from Lake Constance

Cut the meatloaf into approximately 5 x 5 x 40 mm pieces. Wash the cucumber, snip off both ends, peel in a zebra pattern (leaving the green stripes), and cut crosswise into approximately 40 mm thick pieces. Cut lengthwise into 5 mm thick slices, and then cut these into 5 mm wide strips. Do the same with the pickled cucumbers. Wash the white radish, snip off the bottom end, cut off 2 to 3 approximately 40 mm wide pieces crosswise, peel, and chop like the cucumbers. Halve an onion lengthwise, peel one half, halve crosswise, and cut lengthwise into approximately 3 mm wide slices, then fan these out into strips. Wash a piece of carrot, snip off the bottom end, and peel completely. Use a julienne slicer to slice the carrot into silk threads. Have the required amount ready. Cut a 6 mm wide piece lengthwise from the honeydew melon and remove the seeds. Cut the required amount into approximately 6 mm cubes. Wash the fresh dill, strip off the leaves, and finely chop. Reserve a few sprigs for garnishing. Place all prepared ingredients in a sufficiently large bowl. For the dressing, decapitate both ends of the garlic cloves, peel them, and press them. Add the remaining ingredients and mix well. About 30 minutes before serving, mix the dressing into the salad, occasionally drizzling the resulting liquid over the salad. 5 minutes before serving, add the olive oil and mix in. Season with salt and pepper and divide among the serving dishes. Garnish and serve chilled. Serve with warm white bread for a good snack.