Westphalia German Onion Salad
200 gr (8 oz) mild sausage (delicatessen),
cooked ham or the like
200 gr (8 oz) Swiss (Emmenthaler) cheese
4 medium onions
4 gherkins
chives
parsley
1 dl (1/2 cup) vegetable oil
1 dl (1/2 cup) wine vinegar
1/2 dl (1/4 cup) fat-free beef stock
splash beer
1 tsp molasses or honey
1 tsp marjoram
ground cumin
salt
ground black pepper
If you can find German-type beer-flavoured
sausage, it'll be nice, but not necessary.
The onions should be used raw but if you
think they'll taste too bitter that way, you
can cook them quickly in lightly salted water
(or microwave) after slicing.
Cut both the delicatessen and cheese into thin
strips.
If you cook the onion strips, let them cool
down before using.
Cut the gherkins into thin strips also.
Shred/cut the parsley and chives, too.
Put all ingredients into a large bowl and mix gently.
Mix the oil, wine vinegar, beef stock, beer, and
molasses (or honey) until smooth.
Season with marjoram, ground cumin, salt and pepper.
Pour the dressing on top of salad and place the salad
bowl in the fridge.
Let the salad soak up taste for at least 30 minutes.
Take out of fridge just before serving.
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