CookEat Recipe
Salsify Salad with Mayonnaise
Tender white salsify pieces chilled and mixed with spiced vinaigrette and a measured portion of olive-oil mayonnaise.
Method
Steps
Step 1
Scrape the roots from one large bunch of fresh tender cultivated white salsify and cut off their stalks. Cut the roots into one-inch-long pieces and split each thick piece lengthwise in half. Put the one quart cold water and two tablespoons vinegar for washing in a bowl. Thoroughly wash the prepared roots in this acidulated water, then drain and discard the wash water.
Step 2
Put the drained roots in a saucepan with the separate one whole sound lemon cut in pieces and one teaspoon salt. Add fresh cooking water just to cover. Boil for about forty minutes as a guide, until the roots are tender, then drain well on a sieve. Transfer to a clean shallow vessel and refrigerate promptly at 40°F or colder until cold.
Step 3
For the full dressing batch, wash and thoroughly drain the parsley and chives, then finely chop them and measure one teaspoon chopped parsley and half a teaspoon chopped chives. Peel and finely chop the two medium shallots, crush the quarter of a small garlic clove and finely chop only the rind of one-quarter lemon. Mix these in a cold bowl with the level teaspoon Oriental curry powder, half teaspoon Dijon mustard, one light saltspoon English mustard powder, one light saltspoon cayenne, four teaspoons salt and one light teaspoon ground white pepper. Reserve the flesh of that same unjuiced lemon quarter for the mayonnaise.
Step 4
Add the first one tablespoon cool olive oil and mash briskly with a fork until almost a pulp. Gradually mix in the first four tablespoons white wine vinegar.
Step 5
Transfer the whole aromatic mixture to a measuring vessel. Mix additional olive oil and white wine vinegar in the proportion two parts oil to one part vinegar by volume. Add only enough of this mixture to bring everything, including the aromatic mixture, to one quart in all. Mix thoroughly, then press through a strainer into a clean covered jar. Refrigerate promptly at 40°F or colder. Use unused dressing within four days of preparation, or freeze it for longer storage.
Step 6
For the full mayonnaise batch, separate one yolk from a commercially pasteurized shell egg labelled suitable for uncooked dishes. In a clean small bowl, whisk this yolk with the one tablespoon vinegar for the mayonnaise, one ordinary saltspoon English mustard powder, two saltspoons salt and one ordinary saltspoon cayenne briskly for two minutes.
Step 7
Add the three-quarter gill cool olive oil drop by drop, whisking continuously throughout. After all this oil has been incorporated, continue whisking for four more minutes.
Step 8
Squeeze the juice from the same quarter lemon whose rind was used in the dressing, strain out the seeds and mix this juice into the mayonnaise for one minute more. Cover and refrigerate promptly at 40°F or colder until needed. Use promptly and keep any unused mayonnaise covered and refrigerated.
Step 9
Put the cold drained salsify in a salad bowl. Sharply shake the cold strained dressing, measure two ordinary tablespoons of the actual finished dressing and mix it through the roots. At the last moment, measure three ordinary tablespoons of the actual finished mayonnaise and mix neatly into the salad. Wipe the rim of the bowl and serve promptly. Keep the unused dressing and mayonnaise separately covered and refrigerated.
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