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Ingredients
- 300 g Gruyère (mild), ohne Rinde, in Balken (2 x 2 cm, siehe Tipp)
- 200 g Essiggurken
- 100 g rote Zwiebeln halbiert
- 4 Cervelats Haut entfernt, ggf. halbiert. über Nacht im Tiefkühler gefroren
- 1 EL Senf (mild)
- 50 g Weissweinessig
- 70 g pflanzliches Öl
- ½ TL Salz
- 1 TL Pfeffer
- 100 g Zwiebeln (optional)
- 10 g Petersilie Blätter abgezupft
- 1 Bund Schnittlauch in feinen Ringen zur Dekoration (optional)
- Nutrition
- per 1 Portion
- Calories
- 880 kcal / 3684 kJ
- Protein
- 42 g
- Fat
- 76 g
- Carbohydrates
- 5 g
- Fibre
- 1.8 g
- Saturated Fat
- 29 g
- Sodium
- 2411 mg
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