A German mixed vegetable salad dressed
with a sweet vinaigrette made with apple cider vinegar.
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
- 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.
- Place carrots in a separate bowl. Toss
with enough vinaigrette to very lightly coat. Cover and refrigerate.
- Place cucumbers in a separate bowl. Toss
with enough vinaigrette to very lightly coat. Cover and refrigerate.
- Place beets in a separate bowl. Toss with
enough vinaigrette to very lightly coat. Cover and refrigerate.
- 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, whisk together
2 to 3 tablespoons granulated sugar, 2/3 cup water and 2/3 cup
cider vinegar, while continuing to whisk, add 2/3 cup vegetable
oil in a slow stream, mixing well. Whisk in salt and pepper to
taste.
