wonderful combination of flavor in a delicious salad that can be made ahead of time and keeps its crunch and freshness for several days.
Fennel, Sunchoke, and Apple Salad
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.
Credit: André Baranowski
INGREDIENTS:
½ cup extra-virgin olive oil2 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
INSTRUCTIONS:
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.
