JERUSALEM ARTICHOKE SALAD WITH GREENS AN
Source of Recipe
Aunt Saunny
Makes 8 servings
Jerusalem artichokes are the misnamed underground tubers of a native American sunflower, they have nothing to do with Jerusalem and are not at all related to artichokes. In season in the late fall, they are quite appropriate for a Thanksgiving meal. Those who haven't had them will find them surprising and exotic. Though these brown-skinned, knobby roots are not exactly pretty, their crunchy texture and unusual flavor (a cross between potato, water chestnut, and turnip) are very pleasant. Do make an effort to find them -- they are becoming more and more easily available and are sometimes marketed under the name "sunchokes." But if all else fails, substitute the crispest turnips you can find.
1 pound Jerusalem artichokes, scrubbed
1 bunch watercress, most stems removed
2 small red or green bell peppers, stemmed, cored, and cut into rings
2 tablespoons minced fresh dill
2 tablespoons minced fresh parsley
1 to 2 scallions, minced
Dressing
juice of 2 limes
1 teaspoon honey
1/4 cup walnut or hazelnut oil
To finish the salad
1 medium head red-leaf lettuce
cherry tomatoes
2 tablespoons toasted sunflower seeds
Trim the Jemsalem artichokes of any excessively dark or knobby spots and cut into matchstick-shaped pieces. Combine with the next 5 ingredients in a bowl. Combine the dressing ingredients in a small bowl and stir.
Pour over the salad and toss well. Let the salad marinate,
refrigerated, for about 2 hours.
Before serving, tear the red-leaf lettuce and place in a serving bowl. Add the salad and toss well. Surround the edges of the salad with cheny tomatoes and sprinkle the sunflower seeds over the top.
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