Swiss Cheese Salad
Dice ½ pound of cheese into ½-inch cubes. Slice one onion very thin. Mix well in a soup plate. Dash with German mustard, olive oil, wine vinegar, Worcestershire sauce. Salt lightly and grind in plenty of black pepper. Then stir, preferably with a wooden spoon so you won't mash the cheese, until every hole is drenched with the dressing.
Rosie's Swiss Breakfast Cheese Salad
Often Emmentaler is cubed in a salad for breakfast, relished specially by males on the morning after. We quote the original recipe brought over by Rosie from the Swiss Tyrol to thrill the writers' and artists' colony of Ridgefield, New Jersey, in her brother Emil's White House Inn:
First Rosie cut a thick slice of prime imported Emmentaler into half-inch cubes. Then she mixed imported French olive oil, German mustard and Swiss white wine vinegar with salt and freshly ground pepper in a deep soup plate, sprinkled on a few drops of pepper sauce scattered in the chunks of Schweizer and stirred the cubes with a light hand, using a wooden fork and spoon to prevent bruising.
The salad was ready to eat only when each and every tiny, shiny cell of the Swiss from the homeland had been washed, oiled and polished with the soothing mixture.
"Drink down the juice, too, when you have finished mine Breakfast Cheese Salad," Rosie advised the customers. "It is the best cure in the world for the worst hangover."