Strasbourg Salad Recipe
Strasbourg Salad
Flavors of Alsace
Total time: 15 to 30 minutes

Prep. time: 10 minutes
Cooking time: 20 minutes

Difficulty: Easy
For 4 servings

- 250 g (9 oz.) firm-fleshed potatoes
- 2 Strasbourg sausages
- 250 g (9 oz.) cervelas
- 200 g (7 oz.) Gruyere or Emmental cheese
- 2 sprigs of curly parsley, leaves chopped
- 10 chive blades, chopped
- 1/2 tsp. coarse gray Guérande sea salt

- 5 large pickled cornichons
- 4 hard-boiled eggs
- 2 tomatoes
- chervil sprigs
  1. Cook the potatoes in their skins for 20 minutes in boiling salted water, drain and let cool completely.
  2. Place the sausages into simmering water for 3 minutes; remove and cool. Slice.
  3. Slice the cervelat and cut the rounds into quarters.
  4. Cut the cheese into 3 cm x 1 cm matchsticks.
  5. Peel and dice the potatoes; place in a salad bowl.
  6. Add the other ingredients, including the remoulade sauce. Stir well to coat the ingredients and refrigerate for at least 15 minutes.
  7. Garnish with the quartered hard-boiled eggs and tomatoes, if using, and the chervil sprigs.

A chilled Alsatian Pinot Blanc, Sylvaner or Riesling

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