Salatplatte
The classic Austrian restaurant mixed salad platter: a vibrant composite plate displaying small mounds of warm potato salad, pickled beetroot, shredded cabbage, crisp cucumber, and green butterhead lettuce.
Ingredients
- • 200g Austrian warm potato salad (Erdäpfelsalat)
- • 150g marinated sliced beetroot (Rote Rüben)
- • 150g shredded white cabbage slaw (Krautsalat mit Kümmel)
- • 150g thinly sliced cucumber in vinaigrette (Gurkensalat)
- • 1 small head crisp butterhead lettuce (Häuptelsalat)
- • 2 tbsp cold-pressed sunflower or pumpkin seed oil
- • 1 tbsp cider vinegar, sea salt and cracked pepper
Preparation Steps
Prepare and dress each salad element individually in separate bowls so each vegetable retains its distinct flavour, colour, and texture.
Wash and spin dry the tender butterhead lettuce leaves. Line the base of a wide serving platter with the whole fresh leaves.
Arrange individual, neat mounds of warm potato salad, purple pickled beetroot, caraway-scented cabbage slaw, and crisp sliced cucumber in harmonious contrasting colours across the platter.
Drizzle the fresh lettuce lightly with a vinaigrette of vinegar and oil, season with cracked black pepper, and serve as the quintessential Viennese Schnitzel accompaniment.