Maya Feller’s Gemischter Salat (Mixed Salads)
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
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.
Make the beet, carrot, and cucumber salads: Combine all the ingredients for each salad into a small bowl, mix well, and set aside.
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.