Black salsify salad with Comté

Name: Black salsify salad with Comté
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 Eggs (size M); 500 g Black salsifies; 9-10 Tbsp Vinegar; 4 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Honey; 1 Shallot; 100 g Lamb's lettuce; 200 g cherry tomatoes; 200 g Comté cheese

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 Eggs (size M)
500 g Black salsifies
9-10 Tbsp Vinegar
4 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Honey
1 Shallot
100 g Lamb's lettuce
200 g cherry tomatoes
200 g Comté cheese

Directions

1
Boil eggs in boiling water for 8-10 minutes until hard. Wash or brush black salsify under running water, peel and place in vinegar water (3-4 tablespoons of vinegar and 1/2 litre of water).
2
Cut the black salsifies diagonally into slices. Heat 1 tablespoon of oil. Fry the black salsifies for approx. 3 minutes, turning over. Season with salt and pepper and deglaze with 2 tablespoons of vinegar. For the vinaigrette, quench the eggs, peel and cut into small cubes.
3
Whisk 4 tablespoons of vinegar, salt, pepper and honey. Add 3 tablespoons of oil drop by drop. Peel the shallot and cut into fine cubes. Stir the shallot and egg cubes into the vinaigrette.
4
Clean the lamb's lettuce and wash thoroughly. Wash and quarter cherry tomatoes. Cut cheese into strips. Mix salad ingredients, arrange on plates and drizzle with dressing. Serve with ciabatta bread.