Steamed Salsify with Lemon and Tarragon vinaigrette

by veronica

Black Salsify is an underestimated winter vegetable. I like the crunchy texture when steamed. I created this side dish which is a perfect side to anything which is a bit heavier than you want to break off with the freshness of the lemon and the depth of the tarragon.

Serves: 6


  • 4 pcs of long black salsify roots, peeled
  • 1 tsp lemon fresh juice
  • 2 tbsp tarragon, dried
  • 2 tbsp rapeseed oil
  • salt and pepper


  1. Peel and prepare the salsify.
  2. Steam until tender.
  3. Mix lemon, tarragon, salt, pepper and oil in a small bowl.
  4. Add salsify to a beautiful bowl, add dressing and toss.
  5. Serve immediately.
  6. Can be enjoyed hot or cold.


  • Don’t eat raw salsify, it may give you a severe tummy ache!

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