Germany Gemischter Salat (Mixed Salad)
Gemischter Salat, which translates to “mixed salad,” is a simple starter that perfectly highlights a rotating cast of the freshest vegetables of the season. This salad is served communally and diners take their pick of their favorites. With a simple salad like this, several different dressings are used, according to household tastes and tradition. The recipe here uses a French-style dressing that is commonly found at German dinner tables. Recipe Servings: Serves 6
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Dressing:- 1/2 cup (120 ml) white wine vinegar
- 1/2 tsp (3 g) fine grain salt
- 1/2 tsp (3 g) ground black pepper
- 2 tsp (12 g) Dijon mustard
- 1 Tbsp (18 g) shallot, grated
- 1/2 cup (120 ml) olive oil
- 1/2 cup (120 ml) vegetable oil
- 1/2 cup (120 ml) mayonnaise
- 1 large celery root, diced
- 4 medium carrots, shredded
- 1 medium cucumber, peeled and sliced
- 15 oz (425 g) beets, sliced
- 1 head butter lettuce
- dill, to garnish
Directions
- Dressing:
- In a large mixing bowl, whisk together the vinegar, salt, pepper, mustard, and shallot.
- Slowly whisk in the two oils, one at a time.
- Slowly whisk in the mayonnaise until the dressing is fully incorporated and smooth.
- Refrigerated the dressing in covered jar; it will keep for 1–2 weeks.
- Salad:
- Place the celery into a saucepan and cover it with water. Bring the water to a boil and reduce the heat to simmer. Cook the celery for about 15 minutes.
- Remove the celery from water.
- Arrange the lettuce on a serving platter.
- First, toss the cooked celery in about 1/4 of the dressing; arrange it on the lettuce. Repeat the process with the carrots, cucumber, and beets, mixing each with the dressing and plating with the lettuce.
- Garnish the arrangement with dill and serve on chilled salad plates.
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