John Myers
Ingredients for 4 servings:
- ½ jar celery salad (jar 370 ml)
- ½ jar carrot(s) – salad (jar 370 ml)
- 2 gherkins
- 250 g sausage (ham sausage)
- 100 ml salad cream
- 150 ml yogurt, whole milk
- 3 tbsp cucumber juice
- 1 pinch(s) of sugar
- salt and pepper
- some parsley and chives
Instructions
Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes
Freshness through celery and carrots
Drain the celery and carrot salad. Finely slice the gherkins (I use chili gherkins) and the sausage and mix in a bowl. Finely chop the parsley and chives. Mix together the salad cream, full-fat yogurt, cucumber juice, and herbs. Season with salt, pepper, and sugar, then pour over the meat salad mixture in the bowl and mix well. Let it sit for at least an hour. I usually make the salad on Saturday evenings and serve it on Sundays, for brunch with fried potatoes, among other things. I garnish it with a hard-boiled, sliced egg and wafer-thin onion rings in the bowl and/or on plates with a few more lettuce leaves. Sprinkle with a few more chives, if desired. The variations are endless.
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