Gemischter Rohkost Salat (Mixed Salad Plate)
photo by daliawiles
- Ready In:
- 45mins
- Ingredients:
- 8
- Yields:
-
6 plates
- Serves:
- 6
ingredients
- 1 large celery root
- vinaigrette (see below)
- 473.18 ml carrots, shredded
- 473.18 ml cucumbers, peeled and sliced
- 425.24 g beets, drained
- 1 head butter lettuce
-
Garnish
- tomatoes, wedges
-
Garnish
- dill
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.
- 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, whisk together 2 to 3 tablespoons granulated sugar, 2/3 cup water and 2/3 cup cider vinegar, while continuing to whisk, add 2/3 cup vegetable oil in a slow stream, mixing well. Whisk in salt and pepper to taste.
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