A typical Swiss lunch or supper dish, a Wurstsalat is literally a sausage salad. The sausage in question is usually a cervelat, very similar in flavor and texture to mortadella, the Italian prepared meat specialty. In the United States it might be difficult to find a real cervelat, but if not substitute thinly sliced mortadella or another cold meat cut into squares as in the cheese, below.
The version of the salad in the photo is a specialty of the restaurant at the Zunfthaus zur Zimmerleuten (House of the Carpenters’ Guild) in Zurich.
More about cervelat: http://www.swissinfo.ch
Makes about 4 servings
2 cervelat sausages, about 3 ounces each, peeled, halved, and thinly sliced
6 ounces Swiss Gruyere or Emmental cheese, thinly sliced and cut into 1/2-inch squares
1 bunch radishes, trimmed, rinsed, and thinly sliced
1/2 small sweet onion, thinly sliced into rings
3 tablespoons white wine or apple cider vinegar
Salt and freshly ground pepper
1/2 teaspoon Dijon or dark mustard
6 tablespoons mild olive oil or other salad oil
Chopped parsley and chives
- Combine the sliced sausage, cheese, radishes, and onions in a mixing bowl.
- Whisk together the vinegar, salt, pepper, mustard, and oil.
- Pour the dressing over the salad and fold everything together.
- Divide among individual bowls or salad plates and sprinkle with parsley and chives.