Swiss Meat and Cheese Salad

Method3 steps · about 15 min

1. 1

   Step 1: Slice the 250 g ready bologna, halving large slices if needed.

   Uses 250 g bologna (preferably in one piece)

2. 2

   Step 2: Thinly slice the salad bunch of radishes (1 bunch) and 6 cornichons. Cut 200 g Emmentaler OR chosen Swiss/Gouda into strips, thinly slice ¼ red onion and cut the green onion (1) into rings. Combine these with the prepared sliced bologna.

   Uses sliced ready bologna · 1 bunch radishes for salad · 6 cornichon pickles · 200 g Emmentaler cheese (or other Swiss cheese or even Gouda) · ¼ red onion, thinly sliced · 1 green onion, cut into rings

3. 3

   Step 3: Whisk 1 tbsp mustard, 1 tsp apricot jam OR honey, 3 tbsp olive oil and 2 tbsp pickle juice, then season with salt and black pepper to taste. Toss the prepared salad with this dressing. Optionally add chopped parsley and the separate extra garnish radishes. Serve with optional ready rustic bread slices.

   Uses assembled bologna-cheese-vegetable salad · 1 Tbsp mustard (I like to use Dijon mustard) · 1 tsp apricot jam or honey · 3 Tbsp olive oil · 2 Tbsp pickle juice · Salt to taste for dressing · Black pepper to taste for dressing · Fresh parsley, chopped, as optional garnish