Gemischter Rohkost Salat (Mixed Salad Plate)

A German mixed vegetable salad dressed with a sweet vinaigrette made with apple cider vinegar.

• Ready In: 45 mins
• Serves: 6
• Yields: 6 plates

Ingredients

• 1  large celery root
•  vinaigrette (see below)
• 2  cups carrots, shredded
• 2  cups cucumbers, peeled and sliced
• 15  ounces beets, drained
• 1  head butter lettuce

• Garnish

•  tomatoes, wedges

• Garnish

•  dill

Directions

1. 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.
2. Place carrots in a separate bowl. Toss with enough vinaigrette to very lightly coat. Cover and refrigerate.
3. Place cucumbers in a separate bowl. Toss with enough vinaigrette to very lightly coat. Cover and refrigerate.
4. Place beets in a separate bowl. Toss with enough vinaigrette to very lightly coat. Cover and refrigerate.
5. Presentation: Arrange butter lettuce on a platter. Arrange the four salads separately on lettuce and garnish with tomato wedges and dill sprigs.
6. **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.