Servings2 main / 4 sides
Grüezi! My first entry for Swiss cuisine. A Swiss salad… but not your typical salad. I don’t know why it’s called a salad, but it is. The first time I was introduced to this salad, I asked the chef “so where does the salad go?” and he replied, “that’s it…that’s the salad”. Till today, it still bugs me that there is actually no green in it. This is one of the hubby’s favourite and he probably eats it once a week and sneakily tells me he had salad for lunch.
This salad is made from cervelats. The No.1 sausage in Switzerland. Do not, I repeat, DO NOT ever diss cervelats. You’d probably get thrown out from the country and friendships would get ruined because of it. The Swiss love their cervelats so much, that there was once a threat that there was a shortage of it and people were outraged. Google it. I think if there really is none of it anymore, Switzerland would not function. I’m just joking…or am I? 😉
So here it is, go impress your Swiss friend with this classic.
- 3 Tablespoons White Wine Vinegar
- 1 Tablespoon Red Wine Vinegar
- 3 Tablespoons Rapeseed Oil
- 1 Tablespoon Mustard
- 2 Tablespoons Mayonnaise
- To Taste Salt
- To Taste Black Pepper
- 4 pieces Cervelats
- 250 grams Gruyère or any hard cheese, cut into pieces
- 4 medium sized Gherkins, chopped
- ½ Red Onion, chopped
- 1 small bundle Chives, chopped
- Salad Sauce
- Mix together all the ingredients in a bowl or in a jar.
- Chill it.
- Remove casing from cervelats, cut cervelas into pieces.
- Mix ingredients in a large salad bowl.
- Add sauce just before serving and mix well.
- You can use store bough French or Italian dressing.
- Rapeseed Oil is used as it has a neutral taste. Sunflower oil or other neutral flavoured oil may be used.
- Use hard cheese such as Emmentaler and Appenzeller.
- Parmigiano-Reggiano is not suitable for this dish.