Black salsify salad

Name: Black salsify salad
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1.2 kg Black salsifies; 7-10 Tbsp Lemon juice; 7-10 Tbsp Salt; 4 Shallots; 1-2 stem(s) Coriander; 40 g Pumpkin seeds; 4 TABLESPOONS Herb Vinegar; 4 TABLESPOONS Grape seed oil; 2 TABLESPOONS Pumpkin seed oil; 7-10 Tbsp Pepper; 150 g Frying fat; 7-10 Tbsp Lemon; 8-12 Scampi

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1.2 kg Black salsifies
7-10 Tbsp Lemon juice
7-10 Tbsp Salt
4 Shallots
1-2 stem(s) Coriander
40 g Pumpkin seeds
4 TABLESPOONS Herb Vinegar
4 TABLESPOONS Grape seed oil
2 TABLESPOONS Pumpkin seed oil
7-10 Tbsp Pepper
150 g Frying fat
7-10 Tbsp Lemon
8-12 Scampi

Directions

1
Wash and peel the black salsifies and place in lemon water. Cut 2/3 of the roots into slices and cook in boiling salted water with lemon juice for about 12 minutes, then drain.
2
Peel and finely chop the shallots. Remove the coriander leaves. Prepared ingredients, pumpkin seeds, vinegar and oil mix. Season with salt and pepper. Dab remaining black salsify dry and cut into very diagonal, thin slices.
3
Roast in hot frying fat until golden brown. Arrange marinated and deep-fried black salsify on plates garnished with lemon. Scampi taste good with it.