Swiss-Style Wurst Salad

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By: The Homemakers Test Kitchen

In Switzerland, this extremely popular salad (Emmenthaler Wurstsalat) is always made with cervelat sausage. Since it's not available here, I use mortadella, which is close in taste and texture. Buy the mortadella at the deli counter and have them cut it into 3/4-inch/ 2 cm thick slice(s).You also can substitute cooked and cooled knackwurst. The sweet pepper is my North American addition; some people add diced boiled potatoes and/or hard-cooked eggs. The egg yolk in the dressing enriches and thickens it; if you have concerns about the raw yolk, you can leave it out. Serve this salad with crusty rye or multigrain bread.

Ingredients

1 head Boston lettuce; 12 oz (375 g) thickly sliced mortadella sausage, cubed; 6 oz (175 g) Emmenthal (Swiss) cheese, cubed; Half sweet onion, chopped; 1 Cubanelle or other sweet pepper, chopped; 1/2 cup (125 mL) diced dill or other spiced sour pickles
Mustard Dressing:: 2 tbsp (30 mL) white wine vinegar; 1 tbsp (15 mL) pickle juice; 2 tsp (10 mL) German-style or Dijon mustard; Pinch black pepper; 1/3 cup (75 mL) extra-virgin olive oil; 1 egg yolk (optional); 1 tbsp (15 mL) finely chopped chives; 1 tbsp (15 mL) minced parsley

Preparation

Mustard Dressing: Whisk together vinegar, pickle juice, mustard and pepper; whisking, add oil in slow steady stream. Whisk in egg yolk (if using). Stir in chives and parsley.

Tear lettuce leaves into large pieces; arrange on serving plate or individual plates.

In large bowl, toss together sausage, Emmenthal cheese, onion, pepper, pickles and Mustard Dressing; arrange over lettuce.

Makes 4 servings.

Serving(s): 4

Nutritional Information
Per serving: about
Calories	610
Protein	23 g
Fat (total)	52 g
Sat. Fat	18 g
Carbohydrate	13 g
Fibre	1 g
Cholesterol	87 mg
Sodium	1.23 mg
Calcium	35 % RDI
Iron	14 % RDI
Vitamin A	16 % RDI
Vitamin C	78 % RDI
Folate	24 % RDI

Also in this menu:

5 supper salads

Source

Homemakers Magazine: June 2008

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