Maya Feller’s Gemischter Salat (Mixed Salads)

published Feb 17, 2023
Gemischter Salat (Mixed Salads) Recipe
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Credit: Christine Han

Taking a lunch break is a significant part of Swiss culture. This always gave me great pleasure to see people meeting midday at restaurants, where there is a choice of menus offering warm and cold meals. Among my favorites is the mixed salad plate that is made with an assortment of vegetable-based salads all plated together for a colorful and texture-filled meal. All of the salads can be enjoyed alone or together. 

Gemischter Salat (Mixed Salads) Recipe

Serves 6

Nutritional Info

Ingredients

For the corn salad:

  • 4 cups

    corn kernels, cut from about 4 fresh large ears of corn

  • 1

    small shallot, finely sliced

  • Splash of apple cider vinegar

  • Crème fraîche

For the beet salad:

  • 4

    beets, thinly sliced

  • 1 tablespoon

    balsamic vinegar

  • 1/4 cup

    fresh dill

For the carrot salad:

  • 10 ounces

    shredded carrots

  • 2 tablespoons

    white balsamic vinegar

  • 1/3 cup

    extra-virgin olive oil

  • Pinch of kosher salt

  • Freshly ground black pepper to taste

For the cucumber salad:

  • 1

    English cucumber, thinly sliced with skin on

  • 1

    Vidalia onion, thinly sliced

  • 1/2 teaspoon

    kosher salt

For the baby green salad:

  • 1 teaspoon

    Dijon mustard

  • 1/4 cup

    extra-virgin olive oil

  • 1/8 cup

    apple cider vinegar

  • 10 ounces

    mixed baby greens

  • 1/3 cup

    fresh chives, coarsely chopped

  • 1 bunch

    fresh parsley, coarsely chopped

Instructions

  1. Make the corn salad: In a medium bowl, place  the corn and set aside. Combine the shallots and vinegar in a small bowl, allow to sit for 5 minutes.  Add the shallots and vinegar to the corn and fold the crème fraîche into the corn.

  2. Make the beet, carrot, and cucumber salads: Combine all the ingredients for each salad into a small bowl, mix well, and set aside.

  3. Make the baby greens salad: Combine the mustard, olive oil, and vinegar in a mason jar and shake vigorously. Dress the greens, chives, and parsley and toss gently. To serve, place a heaping spoon of each salad on a large plate and enjoy.

Recipe Notes

Ingredient Highlight: Betalain, a water-soluble pigment, is responsible for the signature red color that is unique to beets. Beets are a great source of fiber, potassium, and vitamin C, all of which are essential when managing blood sugars and blood pressure.

Recipe from EATING FROM OUR ROOTS. Copyright © 2023 by Maya Feller

Published by goop Press/Rodale Books, an imprint of Penguin Random House, LLC.

Reprinted with permission.