Wurzigsalad Recipes

WEDGE SALAD

Steps:

• For the salad: Preheat the oven to 400 degrees F.
• Line a rimmed baking sheet with parchment paper. Set a rack on the baking sheet and lay the bacon on it in a single layer. Cook until crisp, 35 to 45 minutes, turning halfway through. When cool enough to handle, chop coarsely.
• For the ranch dressing: In a bowl or a jar with a tight-fitting lid, add the buttermilk, sour cream, chives, mayonnaise, parsley, lemon juice, salt, celery seed, onion powder, garlic powder, garlic and scallions and whisk together (or shake vigorously if using a jar).
• Assembly: Lay a lettuce wedge on each of 6 salad plates. Drizzle each wedge with 2 to 3 tablespoons of the dressing, letting it flow between the leaves of the lettuce and pool on the plate. Sprinkle over the tomatoes, onion and bacon. Garnish with the chives.
• Any leftover dressing can be refrigerated for up to 1 week.

WEDGE SALAD

Steps:

• Puree 1 cup each mayo and blue cheese with 1/2 cup buttermilk, 1 shallot, lemon zest, Worcestershire sauce, parsley, salt and pepper. Drizzle over iceberg wedges; top with egg mimosa (See No. 42) and crumbled bacon.
• See all 50 Simple Salads

WURSTSALAT - BAVARIAN SAUSAGE SALAD

Steps:

• 1. Remove the casings from the sausage links then slice them into thin circles or semi-circles (alternatively you can julienne them i.e slice them into thin strips). Thinly cut the onion into circles or semi-circles. Slice or julienne the dill pickles. Finely chop the parsley and chives. 2. In a small bowl whisk together the vinegar, pickle juice, vegetable oil and salt and pepper. 3. In a deep bowl place all the ingredients from step 1 (reserve a bit of parsley and chives for garnish). Add the dressing from step 2 and gently mix everything together. Let marinate for 10-15 minutes. 4. Transfer the sausage salad to a serving plate/bowl and garnish with the reserved chives and parsley. Enjoy with soft pretzels or fresh bread rolls.

GERMAN WURST SALAD

Steps:

• Slice the bologna into 1/4 inch thick slices, and then into 1/4 inch strips going down the entire length of the block. It should look like big spaghetti. Place in a serving bowl.
• In a medium bowl, whisk together the vinegar and oil. Stir in the garlic, onion, tomato, chives and parsley. Slice the pickles lengthwise into spears, and add them to the dressing. Pour over the bologna, and stir to coat. Cover and refrigerate for 2 hours before serving. Serve cold.

BAYERISCHER WURSTSALAT (BARVARIAN SAUSAGE SALAD)

Steps:

• Cut the knockwurst into small cubes.
• Mince the pickles and onion.
• Mix together the vinegar, mustard and oil.
• Add salt, pepper, paprika and sugar.
• Adjust seasonings if desired.
• Add the capers; mix well.
• Stir in the chopped knockwurst, pickles, and onions.
• Just before serving, garnish with chopped parsley.

WEDGE SALAD

Steps:

• Combine the tomatoes, shallots and vinegar in a small bowl, and shower with salt and black pepper to taste. Set aside.
• Cook the bacon in a sauté pan until crisp on both sides, then drain on a paper towel. Crumble when cool, and set aside.
• Make the dressing. Put half the cheese into a medium-size bowl, and mash with a whisk. Add the buttermilk, mayonnaise, olive oil, hot sauce, lemon juice and Worcestershire sauce, then mash and whisk the dressing until it is mostly smooth. You may wish for a little more hot sauce, lemon juice or Worcestershire, to taste. Then whisk again, and set aside.
• Assemble the salad. Place one wedge of lettuce on each plate, and gently spoon dressing over it. Sprinkle each wedge with crumbled bacon, the dressed tomato halves, the remaining blue cheese and some minced chives.

SAVORY SAUSAGE SALAD (AKA WURSTSALAT)

Steps:

• Whisk the dressing ingredients together.
• Toss the salad ingredients with the dressing.
• Refrigerate for 2 hours prior to serving to let the flavors blend.