John Myers
Lukewarm Salsify and Brussels Sprouts Salad
The perfect lukewarm salsify and brussels sprouts salad recipe with a picture and simple step-by-step instructions.
- 250 g Salsify fresh
- 200 g Brussels sprouts fresh
- 80 g Lamb’S lettuce or rocket
- 6 Cherry tomatoes
- Walnuts
- 0,5 bunch Finely chopped parsley
- 0,5 bunch Freshly chopped chives
- Lemon juice or vinegar
- Salt and pepper
- Sugar
- 4 tbsp Balsamic vinegar
- 6 tbsp Walnut oil
- Brush off or scrape off the salsify, if necessary peel them a little, then immediately add them to lemon or vinegar water so that they keep their color. Then cut the sticks into medium-sized pieces and cook them in salted water with lemon juice for about 15 minutes. Briefly put off. Frozen goods can also be taken here, e.g. from Edeka.
- Clean the Brussels sprouts. Halve the large florets and cut the stem of the small florets crosswise. Boil the florets for a maximum of 10 minutes and then quench.
- Mix the aceto balsamic vinegar, walnut oil, pepper, salt, sugar, the parsley and the chives to a vinaigrette.
- Heat the salsify and Brussels sprouts and place in a bowl and mix in the vinaigrette.
- Wash the lamb’s lettuce or arugula thoroughly and allow to drain. Quarter the cherry tomatoes and chop the walnuts.
- Spread the salad on the plates. Place black salsify and Brussels sprouts on top and garnish with the cherry tomatoes, parsley and chopped walnuts.
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