Sausage salad

Ingredients for 2:

300 g Lyon-style bologna in slices

300 g Emmental cheese, sliced

1 medium garlic clove

1 medium onion

2-3 tomatoes

2-3 pickles (gherkins)

1 small bunch parsley (curly)

half a lemon

salt, pepper

mild vinegar (i.e. apple vinegar)

neutral salad oil (not olive oil!)

Directions:

To prepare the salad, use a bowl that's big enough to thoroughly mix all the ingredients.

Cut the garlic clove in half and use it to season the bowl by rubbing it on the sides, then finely chop the garlic and put it in the bowl.

Cut the bologna and cheese slices into thin strips and add to the bowl.

Finely chop the onions, tomatoes, pickles and parsley and add them to the bowl.

Mix all ingredients thoroughly.

The dressing:

Prepare the dressing when the salad is ready to be eaten! Mix a pinch of salt and pepper with 2 tablespoons of vinegar and 2 tablespoons of juice from the pickle jar. Add two tablespoons of oil and mix again. Lastly, add the juice of half a lemon and mix again.

If you stick to the above recipe, the salad will have a light, mild taste. The parsley and lemon juice don't just add to the fresh taste, they also prevent it from being too heavy in the stomach – especially if you've eaten a large portion, which is very easy to do!

Light, crispy bread (with or without butter) suits this meal, as does white wine, for example, a dry Riesling or Riesling-Silvaner.

Bon appetit!

Editor: Rina Goldenberg