Sunchokes have a crisp, sweet, nutty flavor that adds great texture and crunch to a winter salad. The farmer who grew them inspired this recipe.
Serves 6
8 radishes, sliced thinly
6 sunchokes, sliced thinly
2 Gala apples, cored and sliced thinly
2 fennel bulbs, trimmed, cored, and sliced thinly
1?2 c. good olive oil
2 Tbls. rice vinegar
2 Tbls. fresh lemon juice
2 Tbls. chopped fresh chives
2 Tbls. chopped fennel fronds
Kosher salt and freshly ground pepper, to taste
In a medium sized bowl, whisk together oil, vinegar, lemon juice, chives, and fennel fronds to make vinaigrette. Add salt and pepper to taste. Add radishes, sunchokes, apples, and fennel. Toss well, cover, and refrigerate for about 30 minutes to allow the flavors to come together. Season with more salt and pepper before serving.
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