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Cervelat Cheese Salad

Ingredients

For 4 servings:

4 pcs Cervelat
160g Gruyere cheese, small cubes
1 onion, finely diced


For the dressing
1 tsp Thomy mustard, mild
2 tbsp Kressi vinegar
3 tbsp Thomy majonnaise 
Sea salt
White pepper

Cooking Method

For the Cervelat

  1. Peel the Cervelat, half it legnthwise and slice approx, 3mm thick.



For the dressing

  1. In a bowl, combine the ingredients and mix well using a whisk.

  2. Season to taste with salt and pepper


To serve

  1. Combine the Cervelat, cheese and the onions with the dressing. Mix well.

  2. This can be served with or over greens, a slice of rye bread and, of course, a nice and cold Appenzeller beer.

 



Recipe written by Thomas Kreissl, Huber's Butchery. Copyrights (C) Huber's Butchery

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