Black Salsify Salad Danish Style
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Total Time | 2 hrs 5 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 glass black salsify (s)
- 1 onion (s), red
- 0.25 ¼ glass vinegar
- 0.25 ¼ glass sugar
- 0.25 ¼ glass water
- ⅛ glass oil
- 1 teaspoon salt
- Pepper from the mill
- 1 squirt Maggi
Print Recipe
Pin Recipe Instructions
- Drain the salsify but do not remove them from the jar, just let the liquid run off.
- Finely dice the onions and place in the glass. Shake it a little and tap it so that it slides down a little and spreads out.
- In a small bowl or mug, stir (or let stand) the vinegar, sugar, pepper, salt and Maggi until the sugar is completely dissolved. Then only add enough water that you can still taste the acidity. It has to taste a little over-spiced because the oil is added and the salsify soaks up a lot.
- Then stir in the oil well and pour everything into the glass. Put the lid on and shake well and then put in the refrigerator for a while, preferably a few hours. When you think about turning the glass every now and then
- Then just eat!
- We like to eat it in winter when greens are scarce or only available from far away. Or when grilling, because you can do it the day in advance and even very large amounts are no work.
- Preliminary remark: I use an empty mustard jar with 250 ml to measure and because we love the sauce always double the amount of everything - except for the roots and the oil (which would otherwise be too greasy for me). The stated amounts are good enough, only we always fight for the sauce!
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