Summer Sausage Salad
- Vegetable recipes
- Easy recipes
Traditionally cured summer sausage is a specialty of many German-Canadian and Mennonite farmer's markets. It makes a mean salad when combined with farm-fresh eggs, new potatoes and summer greens.
Ingredients
- 8 oz (250 g) summer sausage
- 6 oz (175 g) extra-old Gouda cheese
- 8 cups (2 L) assorted salad greens
- 1 lb (500 g) boiled small new potatoes, at room temperature, whole or halved
- 4 hard-cooked eggs, peeled and halved
- 1/2 cup (125 mL) thinly sliced sweet onion
- 1/4 cup (60 mL) sliced sour cornichons (French gherkins)
- Dressing:
- 1-1/2 tbsp (22 mL) cider vinegar
- 1 tbsp (15 mL) mustard
- 2 tsp (10 mL) pickle juice from sour cornichons
- 1/2 tsp (2 mL) granulated sugar
- Pinch black pepper
- 1/4 cup (60 mL) olive or vegetable oil
- 2 tbsp (30 mL) mayonnaise
- 2 tbsp (30 mL) finely chopped chives
- 2 tbsp (30 mL) finely chopped fresh dill
Preparation
Dressing: Whisk together vinegar, mustard, pickle juice, sugar and pepper; whisk in oil and mayonnaise. Stir in chives and dill.
Cut sausage and Gouda cheese into matchsticks. Toss with greens, potatoes, eggs, onion, cornichons and dressing.
Makes 4 to 6 servings.
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