Spicy Black Salsify

Ingredients

• 320 g black salsify (canned, drained weight)
• 200 g large radicchio (1 large head)
• 6 stalks lemon balm
• 3 tbsp classic vegetable broth
• 1 tsp Sambal oelek
• 2 tsp white wine vinegar
• Salt
• Pepper
• 1 tsp maple syrup
• 1 tsp hazelnut oil
• 1 tsp toasted hazelnut kernels

Instructions

1. 1.

   Drain the black salsify and cut large pieces in half.

2. 2.

   Clean, wash, dry, and slice the radicchio into thin strips.

3. 3.

   Rinse the lemon balm, shake off excess water, pluck the leaves, and cut into fine strips.

4. 4.

   Bring the vegetable broth with sambal oelek to a boil. Add the black salsify, reduce heat, and simmer covered over low heat.

5. 5.

   Whisk together white wine vinegar, 1 Tbsp water, salt, pepper, maple syrup, and hazelnut oil in a bowl. Add radicchio and lemon balm, mix well, and divide the salad onto two plates.

6. 6.

   Arrange the black salsify vegetables on top of the radicchio salad and sprinkle with toasted hazelnuts.