Food > Recipe Directory > Courses/Meal Type > Salad > Swiss-Style Wurst Salad
Swiss-Style Wurst Salad Recipe
Swiss-Style Wurst Salad
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
| 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 |
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Source
Homemakers Magazine: June 2008
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