Viennese Black Salsify Salad

Everytime I visit a Heuriger (Viennese Wine tavern), I really look forward to order Black Salsify Salad there.

Black Salsify Salad is a perfect side dish to all kinds of grilled meat, Viennese Schnitzel or as a quick and easy addition to a party buffet.

Because black salsifies are quite rare in Viennese restaurants and also not easy to find in supermarkets, they are kind of special to me.

Advice for preparation of black salsify salad

For this salsify salad I had to use precooked bottled salsifies, since the season is already over. But if you one day stumble upon some fresh salsify, I would go for it - it pays off (and is very healthy too)!

The season for black salsifies is from October to April. For the preparation of fresh black salsifies you should wear gloves because your hands can get black otherwise. First, they should be peeled, after peeling, they are boiled in salted water (with a bit of lemon juice) until they are soft but still "al dente".

With the black salsifies out of the glass, of course there is no need for the peeling and cooking stuff. But the fresh ones surely taste better and are more healthy.