Basic Vegetable Salad from Switzerland

Name: Basic Vegetable Salad from Switzerland
Prep time: 15 min
Total time: 15 min
Yield: N/A
Cuisine: German
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:

By C G
@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 votes4

Comments:

9 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
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How to Make Basic Vegetable Salad from Switzerland

Step-by-Step

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.