Jerusalem Artichoke Salad with Greens and Herbs
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 fitting at for Thanksgiving dinner. Those who haven’t had them will ﬁnd them surprising and exotic.
- 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 to 2 scallions, minced
- Juice of 1 lime, or more, to taste
- 1 tablespoon maple syrup or agave nectar
- 2 tablespoons walnut or hazelnut oil (if unavailable,
substitute extra-virgin olive oil)
To ﬁnish the salad:
- 3 to 4 ounces mixed baby greens
- 1/2 pint cherry or grape tomatoes
- 1/4 cup toasted sunﬂower seeds
Trim the Jerusalem artichokes of any excessively dark or knobby spots and slice thinly. Combine with the next 5 ingredients in a serving 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, line a patter with the greens. Mound the Jerusalem artichoke mixture over the greens. Surround the edges of the salad with cherry tomatoes and sprinkle the sunﬂower seeds over the top. Cover and set aside until needed, or serve at once.