Black salsify salad with Bündner Fleisch

Name: Black salsify salad with Bündner Fleisch
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 kg Black salsifies; 3-4 Tbsp Vinegar; 1 large carrot; 7-10 Tbsp Salt; 4 Eggs (size M); 1 Onion; 1/2 bunch Parsley; 6 TABLESPOONS Herb Vinegar; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 4 TABLESPOONS Rapeseed oil; several sheets Escarol salad; 50 g Bündner Fleisch

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 kg Black salsifies
3-4 Tbsp Vinegar
1 large carrot
7-10 Tbsp Salt
4 Eggs (size M)
1 Onion
1/2 bunch Parsley
6 TABLESPOONS Herb Vinegar
7-10 Tbsp Pepper
7-10 Tbsp Sugar
4 TABLESPOONS Rapeseed oil
several sheets Escarol salad
50 g Bündner Fleisch

Directions

1
Wash or brush black salsifies under running water, peel and place in vinegar water (3-4 tablespoons of vinegar and 1/2 litre of water). Cut the black salsifies diagonally into pieces.
2
Peel, wash and finely dice the carrot. Cook the black salsify in boiling salted water for 15-20 minutes. Add the carrot 5 minutes before the end of cooking time. Boil eggs in boiling water for about 8 minutes, drain, quench and peel.
3
Peel and finely chop the onion. Wash the parsley, pluck the leaves from the stems and chop them. Mix vinegar, salt, pepper and sugar. Fold in the oil. Stir in onion and parsley. Drain the vegetables and let them drain.
4
Mix the vegetables with the marinade. Clean the salad, wash and pluck a little smaller. Halve eggs. Arrange Escarol on plates, arrange black salsify salad, eggs and Bündner Fleisch on top.