Black Salsify in Parmesan Coat

For the salsify in parmesan coating, peel the vegetables under running water, cut into finger-sized pieces and immediately place in a pot with milk and cook until al dente in about 10.

In the meantime, for the ginger marinade, peel and finely dice the garlic and ginger. Mix together with the grape juice, vinegar and oil.

Wash the lettuce and spin dry. Put it on a plate.

Lift the finished salsify out of the milk and let it drain. In three plates, place flour, beaten egg and grated Parmesan cheese, cover the salsify with flour, coat with egg and finally coat with Parmesan cheese. Press well and tap off excess cheese. Fry the breaded salsify in hot olive oil until golden brown.

Drizzle the salad with the ginger marinade and place the breaded salsify on top.

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