Salsify, Lentil and Pineapple Salad

We enjoyed this as a hearty warm lunch salad with some crusty wholegrain bread.

Salsify, Lentil and Pineapple Salad

Serving Size: 4


  • 2 pounds salsify, peeled and cut into bite sized pieces
  • 1 cup lentils (dry), cook until al dente and blanched
  • 1 large red onion, cut in rings
  • ΒΌ fresh pineapple or 1 14 ounce caned pineapple, drained
  • 2 springs thyme

for the dressing:

  • 3 tablespoon olive oil
  • 3 tablespoon white balsamic or fruit vinegar
  • 1 teaspoon mustard
  • 2 tablespoon chives
  • 1-2 teaspoons vegetable bouillon powder
  • salt and pepper to taste

Warm Salad with Salsify, Lentils and Pineapple Pieces


  1. Soak the lentils for 4 hours to over-night.
  2. Peel the salsify under cold running water so your hands do not become sticky. Alternatively wear gloves while peeling.
  3. Place the salsify and vinegar water in a pot and bring to a boil.
  4. Cook the salsify until al dente. At least 25-40 minutes.
  5. Cut the peeled salsify into bite sized pieces and place in a bowl with water and vinegar so the salsify does not discolor.
  6. When all the salsify has been peeled and cut, drain the water and place the salsify in a pot. Cover with fresh water and a pinch of salt and cook until tender but al dente. Depending upon how thick the salsify pieces are this may take 20-30 minutes.
  7. Drain the water that the lentils were soaking in place them in a
    pot. Cover them with water cook them with the added thyme.
  8. Slice the red onion.
  9. If using a fresh pineapple, remove the skin and core, then slice the pieces into bite sized pieces. If using canned, drain the pieces.
  10. When the salsify is tender but al dente, drain and place in a bowl.
  11. When the lentils have cooked and are soft, but not mushy, drain them and add to the salsify.
  12. Add the onion rings and most of the chives, reserving a few as garnish.
  13. Add the prepared pineapple pieces to the salad.
  14. Make the dressing, and pour over the warm salad. Gently stir to mix.
  15. Serve a generous amount of the salad on each salad plate or bow.
  16. Sprinkle a few chive pieces on top and serve the warm salad.