Here’s a colorful and crunchy salad featuring Jerusalem artichokes, the misnamed underground tubers of a native American sunﬂower; they have nothing to do with Jerusalem and aren’t related to artichokes. In season in the late fall, they are quite fitting to serve as part of Thanksgiving dinner. Those who haven’t had them will ﬁnd them surprising and exotic, kind of a crunchy cross between water chestnuts and potatoes.
Jerusalem Artichoke Salad with Greens and Herbs
- 8 to 12 ounces Jerusalem artichokes scrubbed
- 1 bunch watercress most stems removed, or 2 to 3 big handfuls baby spinach or arugula, coarsely chopped
- 1 medium red or orange bell pepper cut into long narrow strips
- 2 tablespoons minced fresh dill
- 1/4 cup chopped fresh parsley
- 1 to 2 scallions minced
- Juice of 2 lemons or limes or about 1/3 cup
- 2 tablespoons maple syrup or agave nectar
- 2 tablespoons fragrant nut oil like walnut or dark sesame oil
To ﬁnish the salad:
- 3 to 4 ounces mixed baby greens
- 1/2 pint cherry or grape tomatoes
- 2 to 3 tablespoons 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 mixing bowl.
- Combine the dressing ingredients in a small bowl and stir together. Pour about half over the salad and toss well; reserve the rest. If time allows, let the salad marinate for an hour or two. Stir it up once in a while.
- Just 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. Pass around the remaining dressing in a small bowl should anyone want more on their salad.
Per serving: Calories: 105; Total fat: 5g; Protein: 3g; Carbs: 13g; Sodium: 29 mg