Jerusalem Artichoke Salad w/ Mint and Lime Vinagrette

You know, I've seen Jerusalem artichokes a bunch of times, but I never had any idea what to do with them. In fact, I would stare at them and wonder, "What the hell would I do with THAT?" They look a bit like ginger root, with less fingery things growing off the sides.



Also called the sunchoke or sunroot, Jerusalem artichokes are a type of sunflower. Used to create fructose in processed foods, Jerusalem artichokes are also edible just the way they are. Eaten raw, they taste a bit like potatoes or rutabegas. We've also seen recipes for them roasted, where they are supposed to be like a nuttier turnip, but have yet to try those.



Jeremy checked out Vegetable Harvest by Patricia Wells from the library, and she included a recipe for Jerusalm artichokes. The salad was delicious--the crispness of the Jerusalem artichokes went well with the lettuce, and the vinaigrette had just enough tang.

Minted Jerusalem Artichoke Salad with [Field Lettuces]


Peel 1/2 pound Jerusalem artichokes and slice them thinly with (the beloved) mandolin slicer or a sharp knife.

As you slice them, add them to your prepared dressing: one Tbsp lime juice (half a lime), whisked together with 1/2 tsp sea salt (less kosher or table salt) and 1/4 cup ev olive oil, then combined with about 40 mint leaves minced. Toss to combine and marinate ten minutes.

Remove the marinated jerusalem artichoke slices with a slotted spoon and lay them out in a circle around the outside of your two plates. Then take your prepared lettuce (the recipe called for mache, so you could use that, watercress or baby spinach if you wanted, but we used the last field lettuces of the season) and toss them with the remaining dressing. Mound the greens on top on the slice circles and, viola.

The finished salad!