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Fennel, Sunchoke, and Apple Salad
1⁄2 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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