(Charlie Trotter)
So this is a pretty simple recipe. I have never made salsify before, to be honest, I've never even heard of it.
I began by prepping for the salad. I started by creating the mushroom vinaigrette; I am generally not a fan of anything mushroom. Personally, this plate isn’t something that I would ever order. The vinaigrette was very potent. I have never worked with salsify so I was excited to try it. Once the vinaigrette was done I went ahead and kung fu chopped up the salsify and boiled it. Unlike most vegetables you blanch, the recipes called for the salsify to be blanched in milk. Though I didn’t try it the day of, I would’ve like to see if there was a taste difference between blanching it water than milk. Defenitely something I want to try in the future. Once it was tender we were to preserve them in the vinaigrette overnight. Another item that I have never worked with before was the Mache. (the delicate greens you see in the picture) When I tried it alone, I almost got a buttery flavor from it, which I thought was interesting. Once tossed in the vinaigrette, the flavors worked well together but like I said, me and anything mushroom just don't get along. Finally it was topped with bacon bits.
If anyone is a mushroom lover and interested in this recipe, just comment and i'll send it your way.
I began by prepping for the salad. I started by creating the mushroom vinaigrette; I am generally not a fan of anything mushroom. Personally, this plate isn’t something that I would ever order. The vinaigrette was very potent. I have never worked with salsify so I was excited to try it. Once the vinaigrette was done I went ahead and kung fu chopped up the salsify and boiled it. Unlike most vegetables you blanch, the recipes called for the salsify to be blanched in milk. Though I didn’t try it the day of, I would’ve like to see if there was a taste difference between blanching it water than milk. Defenitely something I want to try in the future. Once it was tender we were to preserve them in the vinaigrette overnight. Another item that I have never worked with before was the Mache. (the delicate greens you see in the picture) When I tried it alone, I almost got a buttery flavor from it, which I thought was interesting. Once tossed in the vinaigrette, the flavors worked well together but like I said, me and anything mushroom just don't get along. Finally it was topped with bacon bits.
If anyone is a mushroom lover and interested in this recipe, just comment and i'll send it your way.
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