Basic Vegetable Salad from Switzerland
2 photos of Basic Vegetable Salad From Switzerland Recipe
By
C G
@Celestina9000
39
From about.ch.com. Add the eggs, meat, and/or nuts for a main course option. Vegetable ingredients will vary depending on what is in season and your preferences. The fresh herbs can be added directly to the salad or whisked in with the salad dressing ingredients. Three salad dressing variations are given: German, French and Italian. Remember: fresh, seasonal vegetables, please!
Ingredients
- lettuce (mesclun, butter lettuce, baby spinach, etc.)
- carrots (i used orange and yellow)
- celery
- purple cabbage
- cucumbers
- tomatoes
- beets (which i grated raw)
- yellow summer squash or zucchini
- green beans, quickly steamed
- onion (yellow, red, scallions, shallots)
- fresh herb(s): dill, parsley, tarragon, etc.
- hardboiled eggs
- cooked beans (kidney, garbanzo, broad, etc.)
- nuts or seeds (hazelnuts, almonds, walnuts, pine nuts, pumpkin seeds, sunflower seeds, etc.)
- pinch
- ground white pepper
- mustard (i used stoneground mustard)
- pinch
- salt
- 3 Tbsp
- vinegar (i used equal parts white wine vinegar and apple cider vinegar)
- 4 Tbsp
- oil (grapeseed for this variation)
- pinch
- ground white pepper
- 1 tsp
- french mustard (dijon, for ex)
- 2 Tbsp
- onion, finely minced, shallot for ex. (skip the onion if your salad contains onion)
- 1 small
- clove garlic, finely minced
- pinch
- salt (maldon or grey salt would be good!)
- 3 Tbsp
- white wine vinegar
- 4 Tbsp
- olive oil
- pinch
- cracked black pepper, to taste
- 2 Tbsp
- onion, finely minced (skip if salad contains onion)
- 1 small
- clove garlic, finely minced
- 3 Tbsp
- red wine vinegar or balsamic vinegar
- 4 Tbsp
- olive oil
OPTIONAL ADDITIONS:
BASIC SALAD DRESSING:
FRENCH DRESSING:
ITALIAN DRESSING:
How to Make Basic Vegetable Salad from Switzerland
- 1Prepare the salad dressing of choice by whisking all the ingredients together except for the oil. Slowing add the oil in a steady stream and whisk until emulsified. Set aside. The dressing tastes best if prepared 1 hour in advance of serving.
- 2Wash and spin dry the lettuce.
- 3Peel, slice, grate or dice the vegetables.
- 4Place the lettuce in the center of a salad plate. Arrange the vegetables around the edges. Add hardboiled egg halves.
- 5If desired, you can add cooked beans and/or some cooked and cubed chicken, beef, etc.
- 6Just prior to serving, drizzle the salad dressing of choice lightly over the vegetables. Add the optional ingredients now.
About Basic Vegetable Salad from Switzerland
Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: German
Dietary Needs: Vegetarian
