German cuisine · Salads & Mezze

Mixed Salad Plate with Vinegar and Oil

Colorful plate of leaf lettuce, tomato, cucumber and grated carrot, arranged separately and drizzled with a vinegar-oil dressing.

Ingredients · for 4 servings

• 1 head leaf lettuce
• 3 ripe tomatoes
• 1 cucumber
• 2 carrots
• 1 red onion
• 4 tbsp white wine vinegar
• 6 tbsp sunflower oil
• 1 tsp sugar
• 1/2 bunch chives
• Salt, pepper

Instructions

1. Separate the leaf lettuce into individual leaves, wash thoroughly, spin dry and tear into bite-sized pieces.
2. Cut the tomatoes into eighths, slice the cucumber thinly and peel and finely grate the carrots.
3. Slice the red onion into paper-thin rings and let it sit in cold water for 5 min. to lose its sharpness.
4. Stir together vinegar, sugar, salt and pepper until the sugar dissolves, then slowly whisk in the oil.
5. Spread the lettuce leaves as a bed on a large platter and arrange the tomatoes, cucumber and grated carrot on top in separate sections.
6. Drizzle evenly with the vinegar-oil dressing only shortly before serving, then scatter the drained onion rings and chive rings over the top.