Basic Vegetable Salad from Switzerland

2
C G

By
@Celestina9000

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!

Rating:

★★★★☆ 3 votes

Comments:
Serves:
N/A
Prep:
15 Min
Method:
No-Cook or Other

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.
  • OPTIONAL ADDITIONS:

  • ·
    hardboiled eggs
  • ·
    cooked beans (kidney, garbanzo, broad, etc.)
  • ·
    nuts or seeds (hazelnuts, almonds, walnuts, pine nuts, pumpkin seeds, sunflower seeds, etc.)
  • BASIC SALAD DRESSING:

  • 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)
  • FRENCH DRESSING:

  • 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
  • ITALIAN DRESSING:

  • 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

How to Make Basic Vegetable Salad from Switzerland

Step-by-Step

  1. Prepare 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.
  2. Wash and spin dry the lettuce.
  3. Peel, slice, grate or dice the vegetables.
  4. Place the lettuce in the center of a salad plate. Arrange the vegetables around the edges. Add hardboiled egg halves.
  5. If desired, you can add cooked beans and/or some cooked and cubed chicken, beef, etc.
  6. Just prior to serving, drizzle the salad dressing of choice lightly over the vegetables. Add the optional ingredients now.

Printable Recipe Card

About Basic Vegetable Salad from Switzerland

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: German
Dietary Needs: Vegetarian



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