Salad with Black Salsify, Tomatoes and Radishes
A salad featuring black salsify, tomatoes, and radishes made with fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 500 g black salsify
- 1 lemon (juice)
- vegetable oil (for frying)
- Salt
- 150 g cherry tomatoes
- 2 handfuls young salad leaves (e.g., Swiss chard, mixed greens)
- 80 g radishes
- 1 very fresh egg yolk
- 2 tbsp wine vinegar
- 4 Tbsp sunflower oil
- 1 tsp sharp mustard
- a pinch of sugar
- pepper (ground)
Instructions
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1.
Wash, brush, and peel the black salsify. Slice lengthwise into thin strips and parboil in boiling water with lemon juice for 3–4 minutes. Shock in ice water and pat dry. Fry portions in hot fat (~170 °C) for 2–3 minutes until golden brown. Remove with a slotted spoon, drain on kitchen paper, and lightly salt.
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2.
Wash, trim, and quarter the tomatoes. Rinse and shake dry the salad leaves. Wash, trim, and slice or shave the radishes thinly.
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3.
Whisk the egg yolk with vinegar, oil, mustard, sugar, salt, and pepper until creamy (using a hand blender) and adjust seasoning.
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4.
Arrange all prepared salad components decoratively on plates, drizzle the dressing over them (or serve separately), and serve immediately.
