Thursday, October 14, 2010
Simple german raw vegetable salads
Here are some recipes for some simple salads that Germans are very fond of.
I like to get these when I'm eating lunch at a restaurant in Germany and don't feel like ordering a Schnitzel & potatoes. I'm more used to a small mid-day meal of cold lunch, rather than the large German main-meal-of-the-day, so I might go for soup and/or salad. My best bet is to order the "Rohplatte" which translates to raw plate: it's a salad as a meal, often with meat or eggs for added protein.
Besides the usual salad using greens, tomatoes and cucumbers, German also make "salads" by grating root vegetables and adding a simple vinaigrette. Carrots, celeriac (celery root or knob celery), beets, even turnips. I've had a lot of these around lately, and the left-overs keep much better than your typical green salad.
A food processor is handy, but for small quantities, hand-grating works just fine. These salads, by the way, remind me of American "slaw" as in coleslaw, but they just don't contain any cabbage.
Carrot salad: finely grate carrots and add oil and vinegar/lemon juice, dash of sugar, salt.
Celeriac salad: finely grate celery root, apple, add cream, vinegar, sugar, salt.
Beet salad: finely grate beets, add either oil or cream, vinegar and horseradish (optional).
Russian-style beet salad: toss with garlic, blue cheese and hard-boiled egg.
HINT: Do not wear a white blouse while grating beets:)
these 3 salads are very pretty indeed, and can be added as a dallop on top of any green salad.