Gemischter Rohkost Salat (Mixed Salad Plate) Recipe

ingredients

1 large celery root
2 cups shredded carrots
2 cups peeled and sliced cucumber
2 cans (8.25 ounce size) julienne beets, drained
1 head butter lettuce
tomato wedges, for garnish
fresh dill sprigs, for garnish

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.

For Vinaigrette: Combine water, extra-virgin olive oil and vinegar. Whisk in salt and pepper to taste.

nutrition data

Nutritional data has not been calculated yet.

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