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Gemischter Rohkost Salat (Mixed Salad Plate)

1 large celery root

Vinaigrette*

2 cups shredded carrots

2 cups peeled and sliced cucumber

2 (8 1/4-ounce) cans julienne beets, drained

1 head butter lettuce

Garnish: tomato wedges

Garnish: sprigs of fresh dill

1. Peel celery root. Cut into 1/4-inch-wide slices. Cut slices into 1 1/2-inch pieces. Place in saucepan and cover with water. Bring to boil on high heat; reduce to a simmer. Simmer until just barely tender. Drain. Place in a bowl. Toss with enough vinaigrette to very lightly coat. Cover and refrigerate.
2. Place carrots in a separate bowl. Toss with enough vinaigrette to very lightly coat. Cover and refrigerate.
3. Place cucumbers in a separate bowl. Toss with enough vinaigrette to very lightly coat. Cover and refrigerate.
4. Place beets in a separate bowl. Toss with enough vinaigrette to very lightly coat. Cover and refrigerate.
5. Presentation: Arrange butter lettuce on a platter. Arrange the four salads separately on lettuce and garnish with tomato wedges and dill sprigs.

Makes 6 servings.

* To prepare vinaigrette, combine 2/3 cup water, 2/3 cup extra-virgin olive oil and 2/3 cup cider vinegar or white balsamic vinegar. Whisk in salt and pepper to taste.