Scorzonera Vinaigrette

Name: Scorzonera Vinaigrette
Yield: 6 servings
Cuisine: Italian
Ingredients: 6 cups water, approximately; 2 pounds scorzonera, scrubbed; 1 egg yolk, at room temperature; 1 teaspoon sharp, smooth mustard; 1 teaspoon sharp, smooth mustard; 1 tablespoon finely minced scallion greens; White pepper to taste; 1½ tablespoons lemon juice; 1½ tablespoons lemon juice; Salt to taste (about ¼ teaspoon); Salt to taste (about ¼ teaspoon); 3 tablespoons olive oil; 3 tablespoons corn oil; Minced parsley, basil, or chervil to taste; Minced parsley, basil, or chervil to taste; Minced parsley, basil, or chervil to taste

Preparation info

6
servings

Difficulty
Easy

Appears in

Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

About

Delicate sticks of tender, mild black salsify coated in a creamy mustard dressing are a pleasing first course or salad. The texture and flavor combination is fairly rich, so plan moderate portions.

Ingredients

¼ cup lemon juice
6 cups water, approximately
1 teaspoon</

Europe
France
United Kingdom
Italy
Spain
Belgium
Starter
Gluten-free
Vegetarian
Spring
Mediterranean

Method

Combine lemon juice, water, and salt in a saucepan large enough to hold sliced scorzonera. Peel a scorzonera root. Cut it in 3-inch lengths, then cut each into 2 or 4 slices lengthwise, depending on thickness. Drop into the saucepan. Continue until all scorzonera is sliced. Add water, if necessary, to cover.
Bring to a boil. Cover, lower heat, and barely simmer