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    You are in: Home / Community Forums / German and Benelux (Belgium / The Netherlands / Luxembourg) Cooking / Individually Portioned Marinated Vegetables
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    Individually Portioned Marinated Vegetables

    grammyof3
    Sat Feb 07, 2009 1:58 pm
    Newbie "Fry Cook" Poster
    When I lived in Germany, restaurants served a medley of lightly marinated vegetables arranged in individual sections of a saucer sized plate. I would love to be able to reproduce a recipe for that salad for a German Dinner sometime. Exactly which vegetables are commonly used? What ingredients are in the marinade? How far in advance can the vegetables be marinated for best flavor? Thanks.
    Koechin (Chef)
    Sun Feb 08, 2009 6:32 pm
    Forum Host
    There are always cucumbers. Sometimes served sliced and other times the have been cut lenghtwise and seeded( seeds scraped out with a spoon) and then cut into slices about 1/4 inch thick.
    They are usually in a vinegar marinade with fresh chives and fresh dill.(basically, water, vinegar, sugar, salt and pepper. No oil. They can be made at least 3-4 days ahead. Many recipes here on Zaar.
    Also on the plate will be shredded carrots, that have almost the same marinade as the cucumbers, minus the dill and chives. Can also be prepared 2-3 days ahead.
    Then there is usually some Boston or butter lattuce and in the summer time some fresh tomatoes. Lattuce and or tomatoes go on at the last minute drizzeld with a vinaigrette. In Bavaria they also use shredded white raddish in some restaurants. Some also use marinated green beans and pickled beets. It depends on the season and the area of the country.
    Hope this helps. If you need recipes let us know here. icon_smile.gif
    grammyof3
    Mon Feb 09, 2009 8:06 am
    Newbie "Fry Cook" Poster
    Your reply is most informative and helpful. I will be experimenting with the marinades and vegetable arrangements today. Thank you.
    smokey71
    Mon Apr 13, 2009 8:29 pm
    Newbie "Fry Cook" Poster
    I remember this vegetable salad too! In fact I've been looking for a recipe for the marinate for years. I've searched zaar but I'm coming up short. Could you please send me the recipe? Or the link to one on this web site, I'm usually good with searches, but I'm a No-go. . . . thx for your time.
    grammyof3
    Tue Apr 14, 2009 9:50 am
    Newbie "Fry Cook" Poster
    I found several recipes for marinating the cucumbers. As suggested above by Koechin (chef) host, the marinade could also be used for the grated carrots, grated white radishes, and the shoestring green beans that so often appear on German salad plates. I used Simply Marinated Cucumbers for the thinly sliced cucumbers and Boston lettuce that I served at a Valentine's Day dinner for 20. Several guests requested that recipe. In particular, I used Pompeii brand red wine vinegar for a lovely mild flavor. When I made it with a different brand, the vinegar flavor was far too strong; so I'd suggest halving the vinegar and adding as necessary to get the degree of sour that you like.

    I've also tried German Cucumber Salad with very tasty results. The fresh lemon juice gives a different but pleasing flavor. I also found Marinated Cucumbers which I have not yet tried since I am so happy with the 1st two variations and cannot decide which I like better. Both are so good - and oil free!
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