Black salsify salad with nut vinaigrette

Name: Black salsify salad with nut vinaigrette
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 Carrots (approx. 150 g); 1 bundle (approx. 500 g) Black salsifies; 1 TABLESPOON Vinegar Essence; 1 TABLESPOON Flour; 1 TEASPOON Vegetable broth (instant); 2 TABLESPOONS white balsamic vinegar; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1 pinch Sugar; 3-4 Tbsp Walnut oil; 1/2 bunch flat leaf parsley; 12-15 Walnut kernel halves; 150 g Lamb's lettuce

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 Carrots (approx. 150 g)
1 bundle (approx. 500 g) Black salsifies
1 TABLESPOON Vinegar Essence
1 TABLESPOON Flour
1 TEASPOON Vegetable broth (instant)
2 TABLESPOONS white balsamic vinegar
7-10 Tbsp Salt
7-10 Tbsp white pepper
1 pinch Sugar
3-4 Tbsp Walnut oil
1/2 bunch flat leaf parsley
12-15 Walnut kernel halves
150 g Lamb's lettuce

Directions

1
Peel and wash the carrots. Brush the black salsifies vigorously under water. Peel, wash and immediately place in cold water with vinegar essence and flour. Cut the vegetables into diagonal slices. Bring approx. 1/4 litre of water and broth to the boil.
2
Cook the vegetables for about 3 minutes. Drain and collect the stock. Mix 3 tablespoons stock, 2 tablespoons vinegar, salt, pepper and sugar. Fold in the oil. Wash the parsley and cut into strips. Mix with carrots, black salsify and marinade. Leave to stand for about 20 minutes. Coarsely chop the nuts. Clean and wash lamb's lettuce and pluck smaller if necessary.
3
Mix with carrots, black salsify and marinade. Leave to stand for about 20 minutes. Coarsely chop the nuts. Clean and wash lamb's lettuce and pluck smaller if necessary. Serve with the marinated vegetables. Sprinkle with nuts