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.
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