Fennel, Sunchoke, and Apple Salad

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Fennel, Sunchoke, and Apple Salad

 

1â„2 cup extra-virgin olive oil

2 tbsp. rice vinegar

2 tbsp. fresh lemon juice

2 tbsp. chopped fresh chives

2 tbsp. chopped fennel fronds

Kosher salt and freshly ground pepper to taste

8 radishes, trimmed and very thinly sliced

6 sunchokes, peeled and very thinly sliced

2 gala or fuji apples, cored and very thinly sliced

2 fennel bulbs, trimmed, cored, and very thinly sliced

 

 

 

 

 

1. In a bowl, whisk together oil, vinegar, lemon juice, chives, and fennel

fronds to make a smooth vinaigrette. Season vinaigrette with salt and pepper to

taste.

 

 

2. Add radishes, sunchokes, apples, and fennel. Toss well, cover, and

refrigerate for at least 30 minutes or up to 1 day, to allow the flavors to come

together. Season with salt and pepper before serving.

 

SERVES 6 –8

 

Source: Saveur magazine

Formatted by Chupa Babi: 07.15.08

 

According to Peter Berley, author of The Flexitarian Table, which contains the

recipe on which this one is based, raw sunchokes (also known as jerusalem

artichokes) " have a crisp texture and sweet, nutty flavor " . In this preparation

they are sliced paper thin and tossed with fennel, radishes, and apples and

marinated in a delicate vinaigrette. The result is a refreshing salad that works

perfectly as a side dish or an appetizer.

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