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East Frisian salsify salad

updated

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Ingredients for 4 servings:

  • 1 kg salsify
  • 1 tbsp herb vinegar
  • salt and pepper
  • nutmeg
  • 4 tbsp rapeseed oil
  • 250 g cooked ham or smoked pork
  • 1 small pineapple
  • 100 g natural yogurt
  • Sugar
  • 125 ml whipped cream
  • 1 tbsp almond flakes
  • 1 tsp chives

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 55 minutes

also tastes good to non-East Frisians

Peel the salsify, cut into approximately 3 cm long pieces, cook in salted water, and drain. Combine the vinegar, salt, pepper, nutmeg, and oil and pour over the still-hot vegetables, then let cool. Cut the ham into strips and the pineapple into chunks and fold into the salsify. Season the salad to taste and arrange on plates. Season the yogurt with salt and a little sugar, whip the cream until stiff, and fold in. Spoon the cream over the salad and garnish with flaked almonds and chives.

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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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