Meat and Salad. One sounds delicious and full of flavor, the other sounds generic and maybe even a little boring. But put those two words together and you have summer eating at its finest. It’s no secret that I love a shortcut when it comes to summertime dinner. I avoid the stove at all costs. The stove is like a seasonal timeshare for me; I love spending hours with it in the warm months and I don’t go back until it cools down. That means I am eating lots of fresh salads, charcuterie… and cereal. Aside from the cereal, I’ve discovered the secret to filling salads that don’t leave me hungry again in two hours.
Frody has really found his stride with our butcher shop. We’ve extended our primal cuts to include goat now (delish), and his smoked meats are phenomenal and even more expansive. These is pate, jagdwurst, and bressanone country sausage, all of which are fully cooked and do not require any heat for preparation. Frody also introduced us to a hometown tradition of his: Bressanone and Swiss salad. Meat and cheese. Salad. WIN.
Our staff devoured this salad at a going away party for one of our beloved employees. Steve, the wonder boy who began the house-mozzarella tradition, is leaving for school in Arizona. We gave him a proper send off meal: truffle mac and cheese, salad with Slide Ridge’s honey wine vinegar, and the bressanone salad. Guess which went first.
It is incredible. Filling, tasty, refreshing (yes, meat was refreshing), and addicting. One bite will convince anyone, but don’t say we didn’t warn you. I’ve made this at least once a week since the party. It makes a great partner for grilled veggies, vegetable salads, and I’ve also just mixed it into greens and vegetables. No cooking, no warming up the house, happy Adri.
Frody saved my summer sanity with this. I am full, I am happy.
Bressanone and Swiss Salad
- 1/2 pound Bressanone sausage, julienne cut
- 1/2 pound Swiss style cheese, julienne cut (try the Dolomiten Konig)
- 3 oz. red onion, julienne cut
- 2 oz. cornichons, diced
- 1 tbsp. capers
- Olive oil and vinegar to taste
- Freshly ground white pepper to taste
Mix all ingredients in a large bowl, let sit for 15 minutes. Serve with bread or over greens.
Sounds like a salad that both Josh and I would enjoy!