Black salsify Kasseler salad

Ingredients for 8 servings:

• 100 g shallot(s)
• 500 g salsify
• 100 g carrot(s)
• 400 g mango pulp
• 1 tbsp, sautéed nutmeg, finely grated
• salt water
• some butter for sautéing
• 100 g peas, green, frozen
• 500 g smoked pork, cooked
• 2 tbsp table vinegar
• 12 tbsp mineral water
• 4 tbsp nut oil
• 2 tbsp lemon juice, freshly squeezed
• 2 tbsp honey, spicy
• 3 tbsp soy sauce, dark
• 4 tbsp, strained mustard, medium hot
• 1 tbsp, grated ginger root, finely grated
• 1 tbsp, crushed paprika powder, sweet
• 1 tbsp, levelled white pepper, finely ground
• 4 tbsp, heaped parsley, curly or flat-leaf, chopped
• salt for seasoning if desired

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours 30 minutes

an absolute “must” for the party buffet

The weights of the first four ingredients refer to cleaned and prepared ingredients. Wash and peel the salsify, carrots, shallots, and mangoes. Cut the shallots into small cubes, sauté in a little butter or lightly caramelize, and then let cool. Cut the cleaned salsify and carrots into thin strips and cook in salted water with the grated nutmeg. After about 10 minutes, add the peas and simmer for another 5 minutes. Drain these vegetables, steam them, and then let cool. Cut the mango flesh into small cubes and set aside. Finally, dice the cooked, cooled flesh. Now prepare the dressing. Combine all ingredients, except the washed, patted dry, and chopped parsley and the salt, in a blender with an immersion blender. The mixture should be creamy and smooth. Finally, stir in the parsley and season with salt if desired. Be careful, though, as the meat and vegetables are already salted. Combine all ingredients except the dressing in a bowl and mix lightly. Gradually stir in the dressing until the salad forms a ball of dough. Any leftover dressing can be stored in a sealed container in the refrigerator for about a week. This dressing is also suitable for many other salads. After about 2 hours of chilling, the salad will be well-seasoned and ready to serve.