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Gemischter Rohkost Salat (Mixed Salad Plate)

No recipe image available.A German mixed vegetable salad dressed with a sweet vinaigrette made with apple cider vinegar.

Recipe Ingredients:

1 large celery root

Vinaigrette:
2 to 3 tablespoons granulated sugar
2/3 cup water
2/3 cup cider vinegar
2/3 cup vegetable oil
Salt and ground black pepper to taste

2 cups shredded carrots
2 cups peeled and sliced cucumber
2 (8.25-ounce) cans julienne beets, drained
1 head butter lettuce
Tomato wedges for garnish
Sprigs of fresh dill for garnish

Cooking Directions:

  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. For Vinaigrette: Whisk together sugar, water and vinegar, while continuing to whisk, add oil in a slow stream, mixing well. Whisk in salt and pepper to taste.
  3. Place carrots in a separate bowl. Toss with enough vinaigrette to very lightly coat. Cover and refrigerate.
  4. Place cucumbers in a separate bowl. Toss with enough vinaigrette to very lightly coat. Cover and refrigerate.
  5. Place beets in a separate bowl. Toss with enough vinaigrette to very lightly coat. Cover and refrigerate.
  6. 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.