Black Salsify, Apple and Hazelnut Salad
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Ingredients
for
- Ingredients
- 35 ozs black Salsify (peeled)
- 2 lemons (juiced)
- 5 ozs sour Apple (finely grated)
- ⅜ cup Crème fraiche (at least 30% fat)
- ⅜ cup cream (at least 30% fat)
- 4 Tbsps olive oil
- 2 Tbsps white wine vinegar
- 2 Tbsps lemon juice
- 5 Tbsps Mung bean sprouts
- ½ cup Hazelnuts (peeled and roughly chopped)
Preparation steps
1.
Place the black salsify in cold water with the juice of one lemon. Season with salt and bring to the boil. Cook for 10-12 minutes until al dente.
2.
Mix the grated apples with the juice of the other lemon and dry roast the hazelnuts.
3.
Mix together the creme fraiche, cream, olive oil, vinegar and lemon juice and season with salt and ground black pepper.
4.
Remove the black salsify from the water and cut into slices. Mix with the sauce and add the bean sprouts, apples and nuts. Steep for around 30 minutes.
5.
Season to taste and if desired serve sprinkled with hazelnuts.
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