Jicama and Jerusalem Artichoke Salad |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Every year I have Jerusalem artichoke volunteers growing in my front yard, far too tall for the location. When I transplant them, the deer eat them but they leave them alone where I unfortunately tossed the original set a few years ago before I knew how tall they grow! Anyhow, they are tasty, mildly nutty, and I don't feel so bad not being able to eradicate them from the place they aren't wanted. And, yes, if the jicama, Jerusalem artichokes or the avocado are to remain around for any length of time, a little lemon juice (wiped off) will help retard browning. This is a dish best prepared just before serving. It can be a salad or even a main lunch meal, although I am providing serving information as though it will be used as a salad. Ingredients:
2 jicama, peeled |
15 jerusalem artichokes, cleaned and peeled |
1/4 cup dried cranberries |
1/2 red onion, thinly sliced |
1 -2 avocado, peeled, pitted and sliced |
4 radishes, thinly sliced |
1/2 head romaine lettuce |
ground pepper, fresh cracked |
pine nuts, toasted |
Directions:
1. Slice the jicama in long slender narrow strands, and halve the Jerusalem artichokes.
2. Lay out the lettuce in a bed, on individual salad plates.
3. 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.
4. 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).
5. Garnish on top with cracked pepper and some pine nuts.
6. Serve. A good vinigrette dressing will work well here.
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