Minted Jerusalem Artichoke Salad
Jerusalem artichokes aren’t really artichokes; they are a tasty tuber related to the sunflower. Raw and sliced thin, they are crisp and mild, slightly nutty and slightly sweet. They pair beautifully with mint. This salad comes from Patricia Wells’ Vegetable Harvest.
1 t. freshly squeezed lime juice
½ t. fine sea salt
¼ C. extra virgin olive oil
40 fresh mint leaves, cut into chiffonade
1 pound Jerusalem artichokes, scrubbed but not peeled
2 C. lettuces (or greens such as mache or lambs quarters) rinsed and dried
In a large bowl, combine the lime juice and salt and whisk to blend. Add the oil and whisk to blend. Stir in the mint. With a mandoline or very sharp knife, cut the Jerusalem artichokes into very thin slices, dropping them immediately into the dressing. Let marinate for 10 minutes. (Do not prepare in advance or the Jerusalem artichokes will darken.) At serving time, use a slotted spoon to drain the Jerusalem artichokes and arrange them in overlapping circles at the outside edge of 4 large plates. Place the greens in the in the bowl with the remaining dressing and toss to evenly coat. Place a mound of dressed greens in the middle of each plate. Seasons lightly with more sea salt.
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