Pork Sausage And Celery Salad
|Bologna||1⁄4 Pound (High-Quality)|
|Emmenthal cheese||1⁄4 Pound, sliced|
|Garlic||1 Clove (5 gm)|
|Fruit vinegar||1 Tablespoon|
|Freshly ground black pepper||1 Pinch|
|Olive oil||2 Tablespoon|
|Chives||1 Bunch (100 gm)|
|Hard boiled egg||1|
Halve and thinly slice the bologna.
Cut the Emmenthaler into thin strips.
Wash the celery, remove the larger strings and slice thinly.
Chop some of the leaves and reserve some leaves for garnish.
Halve the peppers, remove the stem end, white membrane and skin and dice.
Peel the shallots and the garlic clove, chop and mix with the vinegar, salt, sugar and pepper.
Slowly whisk in the oil.
Wash and pat the chives dry and chop.
Peel and cut the egg into eighths.
In a bowl gently mix the bologna with the cheese, celery and green pepper.
Pour on the marinade and mix in the chives and chopped celery leaves.