How do I recreate a side salad from Germany?
When I lived in Germany (in Baden-Württemberg, specifically), I had spectacular side salads at restaurants in multiple cities. They consisted of lettuce with julienne vegetables (possibly carrots, beets, and/or cabbage) and corn, usually with some potato salad on the side. The details escape me, but I believe some of the vegetables may have been soaked in the dressing first. I've tried recreating the salad and its dressing, but to no avail. Do you know of a recipe/techniques for this? Thank you! I'm pressing my thumbs that a fellow SEer knows about this!