We are searching data for your request:
Forums and discussions:
Manuals and reference books:
Data from registers:
Upon completion, a link will appear to access the found materials.
Swiss Salad Ingredients
- Cooked sausages 300 grams
- Gruyere cheese 150 grams
- Red onion 1 piece
- Green onion 1 bunch
- Olive oil 2 tablespoons
- White wine vinegar 2 tablespoons
- Dijon mustard 1 teaspoon
- Mayonnaise 1 teaspoon
- Salt to taste
- Pepper to taste
- Main ingredients: Sausage and sausages, Onions, Cheese
- Portion 1-2
- World cuisine Swiss cuisine
Kitchen knife, cutting board, plate, glass with a lid, spoon.
Making Swiss Salad:
Step 1: preparing a gas station.
Pour into a small glass 2 tablespoons olive oil and white wine vinegar.
Add by one teaspoon Dijon mustard and mayonnaise.
Season to taste with salt and pepper, then cover the glass with a lid and shake it vigorously several times to make the dressing homogeneous.
Step 2: chop the sausages.
Remove the skin from cooked sausages, and cut them into fairly large pieces.
Step 3: chop the cheese.
Cut off the inedible peel from the cheese, and crush the rest with medium-sized cubes.
Step 4: chop the onion.
Peel the onion, rinse with cool water and cut into thin feathers or half rings.
Step 5: mix the Swiss salad.
Put the sliced cheese, onion and sausage in a suitable plate.
Pour the prepared ingredients for the bacon with the dressing you mixed in the first step. Mix everything thoroughly. Try salt and pepper, if necessary, season the salad again.
Rinse green onions, dry with towels and chop finely, then add it to the salad and mix with other ingredients.
That's all! Swiss salad is ready, it is best served at room temperature, immediately after cooking. Arrange in a beautiful salad bowl and go to the table!
Step 6: serve the Swiss salad.
Swiss salad has a very bright taste and therefore it is better to serve it as a separate dish. Moreover, he is quite satisfying on his own. And very tasty. Try it for sure!
Enjoy your meal!
- You can try to cook this salad with other cheese, but first evaluate its taste with Gruyere to find out the dish as it was intended.