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Salsify Salad

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Ingredients
  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
Directions

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).
Drain.
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Interest: 
Quick
Servings: 
4

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