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Gemischter Rohkost Salat (Mixed Salad Plate) recipe

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

Recipe: Gemischter RohkostSalat (Mixed Salad Plate)

1 large celery rootVinaigrette*2 cups shredded carrots2 cups peeled and sliced cucumber2 (8 1/4-ounce) cans julienne beets, drained1 head butter lettuceGarnish: tomato wedgesGarnish: sprigs of fresh dill

  • Peel celery root. Cut into 1/4-inch-wideslices. Cut slices into 1 1/2-inch pieces. Place in saucepanand cover with water. Bring to boil on high heat; reduce to asimmer. Simmer until just barely tender. Drain. Place in a bowl.Toss with enough vinaigrette to very lightly coat. Cover andrefrigerate.
  • Place carrots in a separate bowl. Tosswith enough vinaigrette to very lightly coat. Cover and refrigerate.
  • Place cucumbers in a separate bowl. Tosswith enough vinaigrette to very lightly coat. Cover and refrigerate.
  • Place beets in a separate bowl. Toss withenough vinaigrette to very lightly coat. Cover and refrigerate.
  • Presentation: Arrange butter lettuce ona platter. Arrange the four salads separately on lettuce andgarnish with tomato wedges and dill sprigs.

    Makes 6 servings.

    *To prepare vinaigrette, whisk together2 to 3 tablespoons granulated sugar, 2/3 cup water and 2/3 cupcider vinegar, while continuing to whisk, add 2/3 cup vegetableoil in a slow stream, mixing well. Whisk in salt and pepper totaste.


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