Black salsify salad with sour cream dressing and walnuts

Name: Black salsify salad with sour cream dressing and walnuts
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 50 g Walnut kernels; 1 untreated lemon; 6 Stem(s) Lemon balm; 50 g ripened cream; 1 TEASPOON grated horseradish (glass); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 200 g Carrots; 1 (approx. 150 g) Apples; 200 g Black salsifies; 3-4 Tbsp Vinegar

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

50 g Walnut kernels
1 untreated lemon
6 Stem(s) Lemon balm
50 g ripened cream
1 TEASPOON grated horseradish (glass)
7-10 Tbsp Salt
7-10 Tbsp Pepper
200 g Carrots
1 (approx. 150 g) Apples
200 g Black salsifies
3-4 Tbsp Vinegar

Directions

1
Roast the nuts in a pan without fat for about 5 minutes while turning, remove. For the dressing, wash the lemon hot, grate dry and cut the peel into thin strips with a pestle ripper. Halve the lemon and squeeze the juice. Wash lemon balm, shake dry, remove leaves, except for some for garnishing, pluck from stalks and cut into strips. Mix 2-3 tablespoons lemon juice, sour cream, 4 tablespoons water, horseradish and lemon balm. Season to taste with salt and pepper.
2
Peel, wash and thinly slice the carrots. Apple wash, quarter, remove core. Cut quarter into thin slices. Brush black salsifies under running water, peel and place in vinegar water (3-4 tbsp vinegar and 1/2 litre water).
3
Cut or slice black salsifies diagonally into very thin slices. Coarsely chop the nuts. Mix the salad ingredients and arrange on plates. Garnish with lemon zests and lemon balm