ETHNIC DAY -- American - Jerusalem Artichoke Salad

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* Exported from MasterCook *

 

Jerusalem Artichoke Salad

 

Recipe By : Nava Atlas's American Harvest, 67

Serving Size : 4 Preparation Time :0:00

Categories : American Salad

Vegan Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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1 pound Jerusalem artichokes

2 bunches scallions -- finely chopped

2 tablespoons fresh mint leaves -- minced

OR 2 teaspoons dried mint

4 tablespoons fresh dill -- minced

1/4 cup (scant) safflower oil

1/4 cup (scant) cider vinegar

1 tablespoon honey

3 tablespoons sunflower seeds -- toasted

2 cups chopped dark-green lettuce leaves

 

Scrub the Jerusalem artichokes well. Trim off any excessively dark or knobby

spots, but you don't have to peel them. Cut them into thin, bite-sized pieces

and place them in a serving bowl along with the scallions, mint, and dill.

 

In a small bowl, combine the oil, vinegar, and honey and stir together until

well blended. Pour this over the artichoke mixture, toss well, and allow to

stand, covered and refrigerated, for 1 hour. Give the mixture one good stir

during this time.

 

Before serving, add the sunflower seeds and lettuce and toss well again. If

you're short on time, you may skip the 1 hour of refrigeration. The salad will

taste nearly as good.

 

 

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NOTES : Jerusalem artichokes are bumpy tubers that are not artichokes, nor do

they have anything to do with Jerusalem. They are the root of a native American

sunflower, first noted in 1605 as a garden crop of Cape Cod Indians. A truly

unique vegetable, they may be used raw or cooked and are highly nutritious.

Their flavor and texture are somewhat of a cross between potatoes, turnips, and

water chestnuts. They are occasionally marketed under the name " sunchokes " and

are available in late summer and early fall. Needless to say, they make for a

very unusual, crunchy salad.