Crispy Salsify with Zesty Blood Orange Dressing

1. Create a Lemon Water Bath

In a medium-sized bowl, fill with water and squeeze in the juice of the lemon halves.

2. Prep the Salsify

Peel and cut the salsify into 2-inch lengths, placing them into the lemon water to prevent browning. Right before you're ready to cook, drain the salsify and pat it dry with a clean towel.

3. Sauté Salsify

Heat two tablespoons of olive oil in a 12-inch sauté pan over medium-high heat. Add half the salsify and sauté until golden, crisp-tender, about 7-9 minutes. Transfer to a serving bowl. Repeat with the remaining salsify, adding more oil if needed.

4. Reduce Juice

In a small saucepan, bring the blood orange juice to a boil. Continue boiling until it is reduced down to approximately 2 tablespoons. Remove from heat.

5. Make Citronette

Stir in the champagne vinegar, the remaining tablespoon of olive oil, and season with sea salt and black pepper to your liking.

6. Dress Salsify

Pour the blood orange citronette over the cooked salsify, tossing gently to coat evenly. Allow it to cool.