home > recipes > meals / dishes > soups & salads > salads

Gemischter Rohkost Salat (Mixed Salad Plate)

recipe at a glance
ready in: 1-2 hrs
serves/makes:   6
  

recipe id: 72633

recipe tools

Printprint
Emailemail
Savesave
Photoadd photo
review it!
share this recipe:
share on facebook share on google plus share on twitter share on pinterest
save to yummly

ingredients

1 large celery root
2 cups shredded carrots
2 cups peeled and sliced cucumber
2 cans (8 1/4-ounce size) julienne beets, drained
1 head butter lettuce
Garnish: tomato wedges
Garnish: sprigs of fresh dill

Vinaigrette

2/3 cup water
2/3 cup extra-virgin olive oil
2/3 cup cider vinegar or white balsamic vinegar
salt and pepper

directions

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.

For Presentation: Arrange butter lettuce on a platter. Arrange the four salads separately on lettuce and garnish with tomato wedges and dill sprigs.

To prepare vinaigrette: combine water, extra-virgin olive oil and vinegar. Whisk in salt and pepper to taste.

added by

Nvegas

nutrition

Nutritional data has not been calculated yet.

Get our best recipes delivered right to you!
Sign up for our newsletters that feature hand-picked recipes


more recipes like gemischter rohkost salat (mixed salad plate)




comments & reviews