| Type | Per person |
|---|---|
| Energy | 320 kcal |
| Fat | 18 gr |
| of which saturated | 3 gr |
| Carbohydrates | 32 gr |
| of which sugars | 32 gr |
| Fibres | 5 gr |
| Protein | 4 gr |
| Salt | 0 gr |
Salsify salad with lemon dressing
Side dish
2 persons
20 - 30 min
290gr vegetables p.p.
Ingredients
2 persons
| 400 grams of salsify |
| dash of vinegar |
| dash of semi-skimmed milk |
| 1 lemon |
| 3 sprigs of basil |
| 1 tsp of mustard |
| 3 tbsp of olive oil |
| pepper |
| 75 grams of lamb's lettuce |
Preparation
1. Scrub the salsify clean under running water and peel the roots with a peeler under the running tap. (Tip: wear kitchen gloves)
2. Immediately place the peeled salsify roots in a bowl of water to which a splash of vinegar has been added.
3. Cut the clean roots into 5-centimetre pieces and cook them in a pan with water, salt and a splash of milk for about 20 minutes until tender.
4. Meanwhile, scrub the lemon clean and grate off 1 teaspoon of yellow peel. Squeeze the lemon.
5. Chop the basil and mix 1 1/2 tablespoons of lemon juice with the lemon zest, basil, mustard and olive oil to make a nice dressing. Season the dressing with pepper.
6. Put the salsify in a colander and pour cold water over them. Drain the salsify and place in a bowl. The salsify should still be lukewarm.
7. Lightly spoon in the lamb's lettuce and dressing. Enjoy your meal!
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