Black Salsify Salad with Hazelnuts
Salad of black salsify with hazelnuts is a recipe featuring fresh ingredients from the vegetable salad category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 kg black salsify
- 2 lemons (juice)
- Salt
- 150 g sour apples
- 80 g hazelnut kernels
- 100 g crème fraîche (min 30% fat)
- 100 ml whipping cream (min 30% fat)
- 4 tbsp olive oil
- 2 tbsp white wine vinegar
- 2 tbsp lemon juice
- pepper (ground)
- 5 tbsp mung bean sprouts
Instructions
-
1.
Wash the black salsify and peel it with gloves under running water. Immediately place in cold water with the juice of one lemon. Then bring the salsify, covered by the lemon water, to a boil with salt and cook for 10‑12 minutes until firm.
-
2.
Wash, peel, quarter the apple, remove the core, grate finely, and mix immediately with the juice of the other lemon.
-
3.
Rinse the hazelnuts in boiling water, peel and dry them. Roughly chop and toast in a pan without oil until golden brown.
-
4.
Whisk together crème fraîche, whipping cream, olive oil, vinegar, and lemon juice; season with salt and pepper to taste.
-
5.
Remove the salsify from the liquid, drain, slice into rounds, and toss with the sauce. Fold in sprouts, apple, and hazelnuts. Let rest for about 30 minutes.
-
6.
Taste again and serve sprinkled with hazelnut skins if desired.
