Jicama And Jerusalem Artichoke Salad Recipes

JICAMA-JERUSALEM ARTICHOKE SALAD

Steps:

• If radishes are 1 ounce each or larger, cut them into eighths; quarter smaller ones. Place in a bowl. Scrub Jerusalem artichokes well. Use a small knife to trim off any bad spots, but do not peel. Slice the Jerusalem artichokes in half lengthwise, then crosswise into thin pieces. Add to radishes; add all remaining vegetables. Toss to combine.
• In a small bowl, combine vinegar, salt, pepper, and thyme. Gradually whisk in olive oil. Pour vinaigrette over salad; toss well. Let stand at room temperature for about 1 hour before serving.

JICAMA AND JERUSALEM ARTICHOKE SALAD

Steps:

• Slice the jicama in long slender narrow strands, and halve the Jerusalem artichokes.
• Lay out the lettuce in a bed, on individual salad plates.
• Layer decoratively the jicama, artichokes, onion, radish, and avocado on each plate, dividing it so each plate gets roughly an equal amount of each ingredient.
• Alternatively, make one big salad bowl and toss all the above together (in which case you may want to break up the lettuce rather than serving in a bed, but this is up to you of course).
• Garnish on top with cracked pepper and some pine nuts.
• Serve. A good vinigrette dressing will work well here.