Rutronik News

Fantastic Wurstsalat with radish and daikon

  Newsletter Article

Cold dishes often taste best on hot days. Salads are especially popular – and not just when barbecuing. One particular classic is Wurstsalat (which literally translates as “sausage salad”). Everyone has their own recipe, ranging from simple versions to elaborate creations that are also a feast for the eyes. We have tested a rather unconventional variant and can tell you that it is very tasty! Try it for yourself – with the recipe from our “What we're cooking” section.


For four people you will need:


1 tbsp caraway seeds

500 g daikon

4 tbsp lemon juice

6 tbsp white wine vinegar

6 tbsp grape seed oil

1 tbsp runny honey


3 bay leaves


400 g baloney cut into slices

8 radishes

1 bunch of chives

3 sprigs of parsley

120 g Appenzeller cheese

2 sticks of celery

1 pretzel





Toast the caraway seeds in a pan, leave them to cool, and finely grind them with a mortar and pestle. Peel the daikon and thinly grate it. Whisk the lemon juice, vinegar, oil, and honey with 1⁄2 tsp salt and half of the caraway seeds. Score the bay leaves several times and add them to the dressing with the daikon. Season with pepper and leave it all to marinate for 15 minutes.

Cut the baloney into quarters. Wash the radishes and thinly slice them. Finely chop the chives. Pluck and finely chop the parsley leaves. Coarsely grate the cheese. Wash the celery, remove the strings, and thinly slice it at an angle; place the celery leaves in cold water. Add the baloney, radishes, celery, and half of the herbs to the daikon and leave to marinate for a further ten minutes.

Cut the pretzel into approx. 1 cm cubes. Heat the butter in a nonstick pan, fry the pretzel cubes until golden brown, and leave them to drip on a paper towel. Stir the cheese and celery leaves into the salad and remove the bay leaves. Season the salad with salt and pepper and serve it onto plates. Sprinkle the remaining herbs, caraway seeds and pretzel croutons over the top and serve immediately.