Crispy Salsify with Blood Orange Dressing

1. Prepare Lemon Water

Fill a medium bowl with water and squeeze in the juice of one lemon, adding the lemon halves as well. This lemon water will help prevent the salsify from oxidizing and turning brown.

2. Prepare Salsify

Peel the salsify and cut it into 2-inch pieces, immediately placing them in the lemon water to keep them fresh and white. Once all the salsify is prepared, drain and pat the pieces dry with a clean kitchen towel.

3. Sauté Salsify - First Batch

Heat 2 tablespoons of olive oil in a 12-inch sauté pan over medium-high heat. When the oil is shimmering, add half of the salsify pieces. Sauté them for about 7 to 9 minutes, turning occasionally, until they are tender and lightly browned. Transfer the sautéed salsify to a medium bowl.

4. Sauté Salsify - Second Batch

Add a little more olive oil to the pan if necessary and repeat the cooking process with the remaining salsify. Once all the salsify is cooked, set it aside.

5. Reduce Blood Orange Juice

In a small saucepan, pour in the blood orange juice and bring it to a simmer over medium heat. Let it reduce until only about 2 tablespoons of thick, concentrated juice remain. This reduction intensifies the flavor and gives the dressing a beautiful, syrupy consistency.

6. Prepare Dressing

Combine the reduced orange juice, champagne vinegar, and the remaining tablespoon of olive oil in a small bowl. Season the mixture with a pinch of Maldon sea salt and a generous grind of coarsely ground black pepper. Pour the dressing over the cooked salsify and gently toss to coat each piece.

7. Allow to Cool and Serve

Allow the salsify to cool to room temperature, which helps the flavors meld beautifully. You can serve it immediately or let it stand at room temperature for up to an hour. If you prefer to make it ahead, refrigerate the dish for up to three days and bring it back to room temperature before serving.