Swiss sausage salad with cheese and radishes

Ingredients for 3 servings:

• 250 g Lyoner or meatloaf
• 100 g mountain cheese, aged
• 60 g vegetable onions
• 100 g radishes
• 80 g radish(s), white (icicle)
• 1 small cucumber(s), approx. 80 g
• 1 small gherkin(s), from the jar, Silesian style
• 1 small pepper, sweet and sour pickled (from the jar)
• 2 medium-sized garlic cloves, fresh
• 8 g salt
• 2 tbsp white wine vinegar, mild, Italian
• 3 tbsp cucumber juice, from the jar
• 1 tbsp, levelled sugar, white, fine
• 2 pinches of caraway
• 2 tbsp dill, finely chopped, fresh or frozen
• 2 pinches of black pepper, freshly ground
• 1 pinch(s) nutmeg, freshly grated
• 2 tbsp dill, fresh or frozen
• 2 tbsp orange juice
• 3 tbsp vegetable oil, neutral
• 8 sprigs of fresh dill
• n. B. Pepper, black, from the mill
• e.g. peppers, red, mild
• n. B. flowers and leaves

Instructions

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

A hearty and spicy sausage salad from the Zurich area.

If necessary, trim all sausage, cheese, and vegetable ingredients and cut them into thin strips no longer than 4 cm long. Transfer to a large bowl and mix. Then add the seasoning ingredients, except for the salad oil, and mix. Let stand for at least 1 hour. Add the salad oil and season to taste with salt and pepper. Divide among serving dishes, garnish, and serve chilled as an appetizer.