Haute Cuisine
Preheat the oven to 200°.
Peel the salsify with a peeler*, be sure to wear gloves as the milky juice is very sticky and will dye your hands.
Place in a container of vinegar water to keep them white.
Put one half in a baking dish, sprinkle with pieces of butter and salt and bake for 50 minutes, turning the salsify again and again drizzling at the same time with the melted butter.
Cut the roasted salsify in half down the middle. Set aside.
Cut the other half into fine cubes. The cubes of black salsify give the dish not only visually the final touch. These stay raw. Set aside.
Mix all the ingredients and place the raw salsify in the vinaigrette.
Place six pre-cut salsify sticks from the oven on a plate,
and put a few tablespoons of the raw salsify salad on top.
Drizzle with a little more vinaigrette, top with organic garden cress, and top with a few drops of organic camelina oil. Serve immediately.
As an accompaniment to the dish, I chose a Rheinhessen Pinot Gris from Winery Winter from Dittelsheim.