|Mayonnaise||1⁄2 Cup (8 tbs)|
|Sour cream||1⁄2 Cup (8 tbs)|
|Minced cornicnons/Dill pickles||2 Tablespoon|
|Minced parsley||2 Tablespoon|
|Lemon juice||1 Teaspoon|
|Dijon mustard||1 1⁄2 Teaspoon|
|Salsify||1 1⁄2 Pound|
|Belgian endive heads||1 Large|
|Radicchio head/Red leaf lettuce||1 Large|
|Italian parsley sprigs/Watercress sprigs||1|
|Thinly sliced prosciutto/Smoked ham||1⁄4 Pound|
Stir together mayonnaise, sour cream, cornicnons, minced parsley, lemon juice, and mustard; set aside.
Peel salsify, then cut into sticks about 4 inches long and 1/2 inch thick.
In a wide frying pan, bring 1 inch water to a boil over high heat.
Add salsify; then reduce heat, cover, and simmer until barely tender when pierced (about 1 minute).
While salsify is still hot, gently stir in mayonnaise mixture; let cool.
Meanwhile, trim and discard base of endive; rinse leaves and pat dry.
Also separate radicchio leaves, rinse, and pat dry.
Spoon salsify equally onto 4 dinner plates.
Garnish with endive, radicchio, parsley sprigs, and prosciutto.