The style of Swiss delicacies on this salad of cervelat and cheese, spring onions, gherkins and radishes, dressed with a fragrant mustard sauce.

Elements

Fundamental course For four individuals

four cervelat
100 g of cheese, e.g. mountain cheese from Grisons
2 spring onions
100 g of pickled cucumbers
1 bunch of radishes
Sauce
2 teaspoons of grainy mustard
four tablespoons of vinegar
2 tablespoons of rapeseed oil
½ teaspoon of salt
a bit pepper
½ bunch of parsley
1 bunch of chives
some edible flowers to style, to garnish, eg. daisies

Find out how to proceed

Preparation:
ca. 20 minutes

Peel the cervelat and lower them into small items. Cube the cheese and finely slice the spring onions, pickled cucumbers and radishes.

For the sauce, combine the mustard with all the opposite elements as much as and together with the pepper. Finely chop the herbs and add them. Mix the cereals, cheese, all of the greens and blend. Garnish with the flowers and serve.

Helpful suggestions

Edible flowers, if you realize them effectively, might be collected within the backyard or within the meadows not frequented by canine. Chive and tropeolus flowers, for instance, have a spicy to piquant taste. The fragile flowers of borage, violet, rosemary and daisies are appropriate for sweets, in addition to untreated rose petals or dahlias are edible. You may be interested to read about the Pearl barley salad recipe/ Ravanelli yoghurt recipe/ Cauliflower meatballs recipe/ Spinach velvety recipe.