Swiss food is perhaps not as famous as French, Italian or even Thai food. I actually never thought about this and I am sure, the rest of my Helvetian inhabitants back in Switzerland and abroad would have done the same. We keep our traditional food at home for our culinary journey through variety of regional cuisines. Even since Swiss Chefs are famous abroad and many chefs from abroad have cooked at least in on of our hotels; our food has never made big headlines. Said all this one does not require a headliner of a dish to enjoy good Swiss food, perhaps more thoughts are needed to select good ingredients. A simple Sausage and Cheese Salad like we know in Zurich can bring enjoyment paired with a good, cold beer and some rustic bread. Cervelat and Cheese Salad Ingredients: 3 pieces Cervelat or cooked Pork Sausage 1 medium Red Onion sliced 200 gram Emmental Cheese 100 gram Small Kipfler Potatoes, cooked 12 pieces Silver Onion pickled 12 pieces Mini Red and Yellow Tomatoes, halved 6 pieces Quail Eggs halved 40 gram Mustard 100 gram Corn oil 40 gram Balsamic Vinegar 20 gram Parsley chopped 30 gram Shallots sliced Salt, Pepper from the mill Method: Prepare the dressing with mustard, oil and Balsamic Vinegar, season with salt and pepper. Slice the onion, sausage and potatoes and add to the bowl with the dressing. Cut the cheese into strips and add to the other ingredients. Add the silver onion, tomatoes, eggs, parsley and shallots and toss well. Adjust the seasoning if required.

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