Rice With Wurstel And Emmenthal

Preparation:

Preparation: Cut the cooked ham and the Emmenthal cheese into cubes; divide the olives into slices and the onions and artichokes into 4 parts. Blanch the frankfurters for 2 minutes in boiling water and cut them into slices. In a bowl mix together the vinegar, a pinch of salt and pepper, the oil and beat them lightly with a fork. Put all the prepared ingredients and the capers in a bowl and dress them with a little of the prepared oil and vinegar sauce. Cook the rice in plenty of boiling salted water, drain it al dente and cool it; season it with the remaining oil and vinegar sauce, add all the prepared ingredients and mix them delicately.