Jerusalem Artichoke Salad With Greens And Herbs

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* Exported from MasterCook *

 

Jerusalem Artichoke Salad With Greens And Herbs

 

Recipe By : Vegetarian Celebrations, by Nava Atlas, page 158

Serving Size : 8 Preparation Time :0:00

Categories : Salads, Vegetable Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

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 scallions -- minced, up to 2

***DRESSING***

2 limes -- juice of

1 teaspoon honey

2 tablespoons walnut or hazelnut oil

(if unavailable substitute olive oil)

***TO FINISH THE SALAD***

1 medium head red-leaf lettuce

cherry tomatoes

2 tablespoons toasted sunflower seeds

 

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.

 

Trim the Jerusalem 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 cherry

tomatoes and sprinkle the sunflower seeds over the top.

 

Calories: 105, Carbohydrate: 0 g, Total fat: 5 g, Cholesterol: 13g,

Protein: 3 g, Sodium: 29 mg

 

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