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4 servings


  • 1 clove of garlic pressed
  • 1 onion cut into strips
  • 60 g bacon cut into small cubes
  • 10 g butter
  • dressing
  • 2 gherkins big, cut into small strips
  • 300 g mature Emmentaler AOC cut into small slices
  • 400 g boiling meat cooked, cut into small slices
  • 1 tablespoon mustard a level teaspoon
  • cress or radish sprouts
  • 8 tablespoons sunflower oil
  • 4 tablespoons red wine vinegar
  • salt, pepper


  • Put boiling meat, Emmentaler AOC and gherkins into a bowl.
  • For the dressing, fry bacon and onion until glazed, let cool off a bit until lukewarm and mix with remaining ingredients. Pour over salad and let steep for 20 minutes.
  • Then mix carefully, arrange salad on 4 plates and garnish with cress or radish sprouts.