Being the proscratinator that I am, it took me a few months to come up with an article which I could consider worthy of Leemei Tan's lovely blog "My Cooking Hut". For me, accepting such an offer means that I have to give the best of myself in order to honor my host. It is a question of respect.
So, after hours of reflection, I opted for a Swiss dish that would put our culinary customs and history into the spotlight. But, I did not want to speak about a speciality that is well-known. No. If I am going to blog about one of my country's treats, there is no way I am going to present something that has been advertised over and over in every foreign magazine and book. I delight in making others discover new things and expanding their knowledge.
With "Rosa's Yummy Yums", my aim is to enlighten people on the origins of the recipes and foods I feature as well as to make them think. I strive to transform each of your visit into unforgettable experience and culturally enrichening. I am not interested in being just another uninspiring blogger. I have the desire to emerge from the mass and be different or unusual. It is important for me to show my true nature and personality. Do I I succeed in doing so? I don't know. The only ones to be able to judge of that are my faithful (or not so loyal) readers...
Anyway, as I said before, most individuals living outside of Switzerland are not familiar with the course I have chosen to introduce you: "Cervelas Salad". In French it is called "Salade De Cervelas, in German "Wurstsalat", in Italian "Insalata Di Salsiccie" and in Rumantsch "Salata Da Liongia". It is very popular in our land (especially in Swiss Germany), but lacks recognition elsewhere, although it is mighty delectable.
Of course, I had to adapt the original formula to make it my own (I rarely leave a recipe as it is), but at the end, it still tastes very Swiss, rustic and has retained it's humble aspect. I didn't denature it. I just added a gourmet and refined touch to it, thus transforming it into something that could well be served at the table of any fashionable restaurant, bar, canteen or lunchonette.
So, if that short introduction made your mouth water, tickled your curiosity and captivated you, then please head over to "My Cooking Hut" in order to read my article, get a glimpse of my pictures and discover my scrumptious recipe for "Swiss Sausage Salad". I hope you'll enjoy my post!
My salad is also featured on the site HomeAway.co.uk...
~~~~~~~~~~~~~~~~~~~~~~Etant donné que beaucoup de mes lecteurs francophones ne comprennent pas forcément l'anglais et que malheureusement peu d'entre-eux auront la chance de lire mon billet invité et dernier article en date sur le merveilleux blog de ma collègue Leemei Tan de "My Cooking Hut", je me suis permise de traduire la recette qui y figure afin que vous puissiez aussi en profiter car je pense qu'elle pourra vous intéresser (vous pouvez tout de même y jeter un coup d'oeil car ses photos sont très belles et mon article contient d'autres images que celles exposées ici).
J'espère que ce plat traditionnel et campagnard vous plaira. Cette version améliorée est ma façon de rendre hommage à mon pays ainsi qu'à sa cuisine aux multi facettes, à l'occasion de la Fête Nationale du 1ier Août...
~Salade De Saucisses Suisse ~
Recette par Rosa Mayland, Juillet 2011.
Pour 2-3 personnes.
Ingrédients Pour La "Salade":
2 Gousse d'ail, finement hachées
1 Onion rouge (moyen), coupé en fine rondelles
10-12 Radis rouges, coupés en fines rondelles
280g de Gruyère (salé ou moyen), coupé en allumettes
1 (200g) Schüblig (crue), coupée en demi-lunes
1 (100g) Cervelas (cru), coupé en demi-lunes
1/2 Bouquet (ou selon goût) de persil plat, haché
Ingrédients Pour La "Vinaigrette":
1 CC de Moutarde douce
2 CS de Vinaigre de malt
1 CS de Vinaigre balsamic blanc
5 CS d'Huile d'olive vierge
1/3 CC de Flocons de piment turc
Sel de mer fin, à volonté
Poivre noir fraîchement moulu, à volonté
Méthode Pour La "Salade":
1. Dans un bol moyennement grand, mélanger ensemble tous les ingrédients pour la salade.
Méthode Pour La "Vinaigrette":
2. Dans un petit bol, émulsionner ensemble tous les ingrédients pour la vinaigrette. Ajouter la sauce à la salade et mélanger délicatement.
Vous pouvez remplacer le cervelas et le schüblig par 300g de mortadella coupée en morceaux (pas de tranches fines), 300g de saucisse de frankfort, de saucisse de Vienne ou de cervelas d'Alsace coupés en demi-lunes.
Utiliser du piment d'espelette en poudre au lieu des flocons de piment turc.
Si vous n'avez pas de vinaigre de malt ou balsamique blanc, 3 CS de vinaigre de vin blanc feront parfaitement l'affaire.
Idées de présentation:
Servir cette salade à température ambiante (le fromage et la saucisse ne doivent pas être froids) et l'accompagné de pain, pommes de terres à l'eau ou de macaronis.
Rosa, your photo are about the very best on the web!ReplyDelete
Thank you for being my guest! It's been a pleasure to know you and your blog. I love your writing and food! Thanks once again for the lovely post! ;)
Classy, very interesting:) The closest I have tried is sauteed sausage with garlic and onions, but without radishes, parsley and cheese. It would all go well together quite well I imagineReplyDelete
Chouette une recette Suisse! Avec du gruyère hummm!ReplyDelete
Hello, thank you for sharing your recipe and CH's anniversary!ReplyDelete
Rosa, that looks like a yummy salad, and the gorgeous photos make it so appealing.ReplyDelete
Jolie recette...mais encore plus jolies photos...! j'adore.ReplyDelete
Bisous et bon WE
Beautiful and interesting salad! Love it!ReplyDelete
Ah, I didn't know you can use sausage as part of a salad.ReplyDelete
Mais de magnifiques photos. Quelle salade intéressante et délicieuse.ReplyDelete
yes please, nice list of ingredients.ReplyDelete
Belles photos et recette très appétissante... bonne fête nationale Rosa! Et encore bravo pour le guestpost chez Leemei... j'ai mis un petit mot! Bonne fin de semaine. Bises...ReplyDelete
Definitely a classy looking salad! Looks delicious. Hope you have a lovely weekend. xxReplyDelete
Fantastic looking salad.Actually with sausage ..ou don't need anything else for lunch:)ReplyDelete
Thanks fro sharing this with us Rosa!ReplyDelete
A beautiful and delicious looking salad! I like the radishes here, very nice with sausage.ReplyDelete
oh love this salad have a lovely celebration for your countryReplyDelete
ein Schweizer Wurstsalat ist immer das Erste, was ich mir nach Ferien zubereite. Liebe Grüsse.ReplyDelete
Love the look of your salad, Rosa! Congrats with the guest post with my other favorite blog. Heading over to read the post now. xx EllieReplyDelete
Switzerland offers one of the best sausages..and it is inspiring to see your refined, refreshing Swiss sausage version. Very nice job, Rosa! Always look forward to your posts..ReplyDelete
Coucou Rosa, une belle salade qui fera bien mon midi, j'adore la composition. Merci beaucoup pour tes passages chez moi...c'est super sympa. Je te souhaite un très bon week-end avec un plein de soleil et à bientôt !ReplyDelete
i've always thought that sausage had the potential for great things, and you've done it a huge favor here! masterful work!ReplyDelete
Looks so colorful, fresh!!! Its a work of art!!!ReplyDelete
Beautiful photos... and delicious salad.. :DReplyDelete
The beauty of those photos just took my breath away..salad looks so refreshing and incredibly delicious!ReplyDelete
i've never had sausage in a salad but I love it in stir-fries so it's definitely something worth trying!! <3ReplyDelete
Beautiful salad Rosa. I like the idea of the crunchy radishes with the sausage. A lovely tribute to your country.ReplyDelete
Love the photos! Salad looks so fresh and crisp and full of flavor!ReplyDelete
Your salad looks fresh and lovely! And, I learned something new about Swiss food. Love the pieces of Gruyere in the salad.ReplyDelete
BEautiful post.. awesome pictures... lovely colors. Thanks for this wonderful post.ReplyDelete
Beautiful Post Rosa. Thank you for introducing me to another lovely blog.ReplyDelete
stunning salad rosa,. I love the pic of the radishes, so simple yet so lovely! thank you for your words,ReplyDelete
Such a perfect salad for summer. Full of flavor.ReplyDelete
Lovely salad! I don't know Swiss cuisine only some of its cheeses and chocolate (Lindt being my fav) and I would love to learn more! Thanks to you, I am today!ReplyDelete
oh how nice!ReplyDelete
Thank you Rosa. I don't eat sausage but your photo of the radishes is amazing.ReplyDelete
So delighted to know one of the well known Swiss salads! This sausage salad is so beautifully composed and look totally irresistable!ReplyDelete
Thanks for sharing one of Switzerland's food heritage!
It is a great idea to put the spotlight on Swiss Cuisine ;-) Your pictures are always so beautiful!ReplyDelete
Have a great sunny weekend!
I love it, it's simple and healthy!ReplyDelete
Rosa, your salad look so lovely. I like the colors combination on the plate! very healthy too.ReplyDelete
Je sais...je radote mais tes photos sont de plus en plus belle Rosa.ReplyDelete
Bonne fin de week-end
I'm so looking forward to enjoying these delicacies, when I visit next mnth. Looks very refreshing!!ReplyDelete
You know that I love all sorts of salads...this definitely goes to my to-do list!ReplyDelete
Only one thing...Long live Switzerland!!ReplyDelete
Lovely photos Rosa and such an interesting recipe! Perfect to celebrate National Day with ;-)ReplyDelete
A salad with hunks of sausage in it? My husband would be all over that. ;)ReplyDelete
That salad looks so fresh and colorful.Love the picture of radish ..so pretty!ReplyDelete
That is a classy salad indeed! I bet it is as tasty as it is gorgeous, Rosa!ReplyDelete
Une recette qui fait remonter plein de souvenirs. J'en mangeait souvent étant enfant.ReplyDelete
Bon 1er aout
The salad looks so colorful and appetizing! Love the addition of red onion.ReplyDelete
Rosa, congrats on your guest post, I will dash over to check it out.ReplyDelete
Lovely looking dish Rosa! I must admit I don't know much about Swiss cuisine apart from fondue and raclette as we don't have a lot of Swiss restaurants here.ReplyDelete
Très jolie salade bien appétissante!ReplyDelete
Lovely guest post, Rosa!ReplyDelete
beaucoup de classe dans cette salade :) ! Et en plus si appétissante !ReplyDelete
You, dear Rosa are not "just another blogger." Your recipes, imagery and words are most inspiring:)ReplyDelete
As for that salad, it looks amazing and I'm off to check out the recipe right now!!!
Thanks for sharing, Rosa and thanks for being you:)
What a gorgeous salad!!ReplyDelete
Looks great and filling! The radishes are so pretty. Great guest post!ReplyDelete
What a delicious and beautiful salad! With all that cured meat and cheese it has to be tasty!ReplyDelete
C'est magnifique ! c'est l'été, frais...on peut passer à table ? merci Rosa !!!!ReplyDelete
Salads are so summery a great way to stay fit and healthy. Loved yours with sausages-- healthy and balanced too!ReplyDelete
What a great combination for salad...and I love the sausage in it with all the different veggies.ReplyDelete
Your photos are awesome as always.
Hope you have a fantastic week ahead Rosa :-)
Gorgeous guest post and stunning photos as always :)ReplyDelete
great salad, and i love that there is sausage in it. gorgeous photos too as usual!ReplyDelete
Outstanding salad, Rosa. Trust me, you are not just an ordinary blogger, you are truly an original that has content that continues to inspire me in each post, recipe, tribute, and exquisite photography!ReplyDelete
My-Oh-My...This salad looks deliciously mouth-watering :) Love-Love the color-flavor combination...absolutely beautiful, Rosa.ReplyDelete
I am impressed...:PReplyDelete
Rosa - The photos are just stunning. The radishes seem to jump right off the page,ReplyDelete
just dropped in from flickr. beautiful blog and pictures. i am going to come back...ReplyDelete
Looks delicious. The pictures are exquisite. Blessings, Catherine xoReplyDelete
Hi There, This is looking absolutely delightful. Loved the new combo of ingredients and the recipe is so nicely made and presented. Saving this recipe of urs and wud love to give ur version a try on the coming weekend. Have a great day….Sonia !!!ReplyDelete
Awesome pictures Rosa and nice post!! gloriaReplyDelete
This reminds me so much of my German grandmother and Swiss grandfather...yes, sausage can be classy as well! Love the pictures and story. Looks so hearty yet light at the same time...very colorful!ReplyDelete
Miiiiaammm! elle a l'air divine cette saladeReplyDelete
yes that is interesting! never seen it done that way and thats exactly what i love. nice.ReplyDelete
saut rosa, quelle jolie salade tu nous proposes, joyeuse fête à ton pays aussi. C'est culcul mais j'adore les radis boules je trouve ça mignon!!ReplyDelete
Healthy and Beautiful! Love it!ReplyDelete
Rosa, I don't think I've seen a prettier photo of radishes, ever!ReplyDelete
Btw, any salad that features sausage as an ingredient, is bound to get a double-take from me.
Oh I LOVE sausage salad and always have it when I am in germany!! Packed with my favoourite things - what's not to like :o)ReplyDelete
You put everything so beautiful that it will be hard to even touch it. I was actually salivating with this salad.
I will have to make it before the summer is over.
Thanks for sharing it.
&20th anniversary is serious! I always visit this blog, when I want to find something original and amazingly tasty! And this salad would be my next experiment!ReplyDelete
Never seen such a wonderful looking WurstsalatReplyDelete