Basic Vegetable Salad from Switzerland
By
C G
@Celestina9000
39
Ingredients
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·lettuce (mesclun, butter lettuce, baby spinach, etc.)
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·carrots (i used orange and yellow)
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·celery
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·purple cabbage
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·cucumbers
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·tomatoes
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·beets (which i grated raw)
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·yellow summer squash or zucchini
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·green beans, quickly steamed
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·onion (yellow, red, scallions, shallots)
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·fresh herb(s): dill, parsley, tarragon, etc.
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OPTIONAL ADDITIONS:
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·hardboiled eggs
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·cooked beans (kidney, garbanzo, broad, etc.)
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·nuts or seeds (hazelnuts, almonds, walnuts, pine nuts, pumpkin seeds, sunflower seeds, etc.)
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BASIC SALAD DRESSING:
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pinchground white pepper
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·mustard (i used stoneground mustard)
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pinchsalt
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3 Tbspvinegar (i used equal parts white wine vinegar and apple cider vinegar)
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4 Tbspoil (grapeseed for this variation)
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FRENCH DRESSING:
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pinchground white pepper
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1 tspfrench mustard (dijon, for ex)
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2 Tbsponion, finely minced, shallot for ex. (skip the onion if your salad contains onion)
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1 smallclove garlic, finely minced
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pinchsalt (maldon or grey salt would be good!)
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3 Tbspwhite wine vinegar
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4 Tbspolive oil
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ITALIAN DRESSING:
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pinchcracked black pepper, to taste
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2 Tbsponion, finely minced (skip if salad contains onion)
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1 smallclove garlic, finely minced
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3 Tbspred wine vinegar or balsamic vinegar
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4 Tbspolive oil
How to Make Basic Vegetable Salad from Switzerland
- 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.
- Wash and spin dry the lettuce.
- Peel, slice, grate or dice the vegetables.
- Place the lettuce in the center of a salad plate. Arrange the vegetables around the edges. Add hardboiled egg halves.
- If desired, you can add cooked beans and/or some cooked and cubed chicken, beef, etc.
- Just prior to serving, drizzle the salad dressing of choice lightly over the vegetables. Add the optional ingredients now.