Gemischter Rohkost Salat (Mixed Salad Plate)
ready in: 1-2 hrs
recipe id: 72633
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
2/3 cup water
2/3 cup extra-virgin olive oil
2/3 cup cider vinegar or white balsamic vinegar
salt and pepper
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.
nutritionNutritional data has not been calculated yet.
Sign up for our newsletters that feature hand-picked recipes
more recipes like gemischter rohkost salat (mixed salad plate)
Island Paradise Salad
Autumn Salad with Sauteed Kabocha, Candied Walnuts and Toasted Goat Cheese
Chopped Salad With Lemon Basil Dressing
Mushroom And Watercress Salad
Gado-Gado (Indonesian Salad)
Green Salad With Raisins
Citrus, Bacon & Pecan Salad
Tossed Salad With Shrimp & Oranges
Chopped Bacon, Lettuce, And Tomato Salad