Do you remember that kind of food that was only available at a certain time of the year or at a certain place on earth? How you craved for it, looked forward to have it and wished you could have it right now?
This salad was one of that for my family.
When we lived in Northern Germany we used to travel every year by car to Spain and we stopped at the Black Forest for one to get a rest and also to visit relatives. That was the only time of the year when we were able to get this salad. It is a typical Southern German and Swiss dish.
My husband who was born in Southern Germany taught me how to make it and funny enough I am able to get exactly the right ingredients here in the US that I could never get in Northern Germany.
You'll need a specific kind of Veal Bologna and a good original Swiss Cheese (Emmentaler) that has to be sliced very thinly and with lots of love. I serve it with Pretzel or a good rustic bread.
Southern German Bologna Salad
300 g / 10 5/8 oz Veal Bologna
110 g / 3 7/8 oz Emmentaler (Swiss Cheese)
5 T Vegetable Oil
2 - 3 T White Wine Vinegar
1/4 t Maggi Sauce
Salt, Pepper to taste
Slice the Bologna and the Cheese very thinly in matchsticks. Put in a bowl and fluff a little with your fingers.
Add the rest of the ingredients. Mix carefully and let sit for at least 30 minutes at room temperature.
Serve with rustic bread or Pretzel