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Smokey's salsify and wild garlic salad

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Ingredients for 2 servings:

  • 800 g salsify
  • 15 leaves of wild garlic
  • 6 slice(s) raw ham, air-dried
  • 2 tbsp walnuts, coarsely chopped
  • 4 tbsp Balsamic vinegar, Bianco
  • 3 tbsp rapeseed oil
  • 6 tbsp vegetable broth
  • 1 tbsp mustard
  • ½ small chili pepper(s), finely chopped
  • Pepper from the mill
  • Salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Winter and spring meet

Thoroughly brush the salsify under running water, peel, cut into approximately 5 cm long pieces, and cook in vinegar water until al dente. Drain, drain well, and let cool. Cut the wild garlic leaves crosswise into approximately 1 cm wide strips. For the dressing, whisk all ingredients well and add to the salsify. Mix the wild garlic and nuts with the salad. Place the salad in the center of two plates. Halve the cured ham lengthwise and arrange it around the salad in loose roses.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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