Monday, September 01, 2008

Sunday's Salads

Another quick meal since we got back from hiking pretty late. We did a wurstsalat and a bean salad, served on a bed of lettuce.

Wurstsalat: thinly sliced cervelas, diced gruyere, a small amount of minced celery, chopped cornichons, chives, and a sauce from mayo, mustard, yogurt, rape-seed oil, red wine vinegar, a dash of Maggi, a small pinch of cayenne, and a bit of salt.

Bean salad: soisson beans, minced celery, rosemary, olive oil, sherry vinegar, pimenton.

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