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Elegant salad from a homely root.

The dark, skinny root called salsify is difficult to find in produce sections, but it appears occasionally and is worth watching for. Also called oyster plant, it has mild, faintly sweet-tasting flesh that makes a good salad when lightly cooked and mixed with a creamy dressing. You can substitute celery root for salsify in this recipe.

Salsify Salad 1/2 cup each mayonnaise and sour cream 2 tablespoons each minced cornichons or dill pickles and minced parsley 1 teaspoon lemon juice 1-1/2 teaspoons Dijon mustard 1-1/2 pounds salsify or celery root Water 1 large head each Belgian endive and radicchio or red leaf lettuce, washed and crisped Italian parsley or watercress sprigs 1/4 pound thinly sliced prosciutto or smoked ham

In a bowl, blend mayonnaise, sour cream, cornichons, parsley, lemon juice, and mustard; set aside.

Scrub salsify or celery root, then trim ends and peel. Cut root into sticks about 4 inches long and 1/2 inch wide. Add at once to a 10- to 12-inch frying pan containing about 1 inch of boiling water. Return to a boil; cover and simmer until just tender-crisp when pierced, about 1 minute; drain. While the vegetable is still hot, gently stir in mayonnaise mixture; let cool.

Spoon salsify equally onto 4 dinner plates. Garnish with endive, radicchio, parsley sprigs, and prosciutto. Makes 4 servings as a luncheon entree.
COPYRIGHT 1985 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1985 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipe
Publication:Sunset
Date:May 1, 1985
Words:229
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