Lentil and Salsify Salad with Pineapple
Healthy, because
Even smarter
IN FORM and the German Society for Nutrition (DGE) have marked this recipe with the logo "Recommended by IN FORM". This logo offers consumers an orientation for a balanced diet. Only healthy recipes that meet all the specified criteria may bear this logo. Further information can be found here.
The black salsify season may be short, but don't worry: the vegetable, also known as winter asparagus, can be easily replaced by "real" asparagus in spring. Other delicious alternatives are carrots or parsnips.
Ingredients
Preparation steps
Scrub and peel salsify, cut into 5 cm (approximately 2 inches) long pieces. Combine with 1 tablespoon of vinegar and 1 liter of water in a bowl (approximately 4 cups) so that salsify does not get discolored.
Place into a saucepan and cover with water, simmer with remaining vinegar for about 35 minutes or until al dente.
Combine lentils with water so that they are covered and add thyme. Simmer, covered, for about 20 minutes or until lentils are al dente. Peel pineapple, quarter and remove hard stalk, cut diagonally into about 4 cm (approximately 1 1/2 inch) pieces. Peel onion and cut into rings.
Whisk vinegar with mustard and olive oil, season with chives (set some aside for garnishing), salt and pepper. Strain salsify through a sieve, cool slightly and combine with pineapple, onion and drained lentils in a bowl. Toss with the dressing gently and let stand for about 30 minutes.
Sprinkle with chives and serve.
