Fennel, Sunchokes, and Apple Salad

Name: Fennel, Sunchokes, and Apple Salad
Total time: PT0D0H0M
Yield: serves 6-8
Ingredients: 1 ⁄ 2 cup extra-virgin olive oil; 2 tbsp. rice vinegar; 2 tbsp. fresh lemon juice; 2 tbsp. chopped fresh chives; 2 tbsp. chopped fennel fronds; Kosher salt and freshly ground pepper to taste; 8 radishes, trimmed and very thinly sliced; 6 sunchokes, peeled and very thinly sliced; 2 gala or fuji apples, cored and very thinly sliced; 2 fennel bulbs, trimmed, cored, and very thinly sliced

Serves
serves 6-8

ANDRÉ BARANOWSKI

By SAVEUR Editors

Published on February 28, 2008

According to Peter Berley, author of The Flexitarian Table, which contains the recipe on which this one is based, raw sunchokes (also known as Jerusalem artichokes) "have a crisp texture and sweet, nutty flavor." In this preparation they are sliced paper thin and tossed with fennel, radishes, and apples and marinated in a delicate vinaigrette. The result is a refreshing salad that works perfectly as a side dish or an appetizer.

Ingredients

¹⁄₂ cup extra-virgin olive oil
2 tbsp. rice vinegar
2 tbsp. fresh lemon juice
2 tbsp. chopped fresh chives
2 tbsp. chopped fennel fronds
Kosher salt and freshly ground pepper to taste
8 radishes, trimmed and very thinly sliced
6 sunchokes, peeled and very thinly sliced
2 gala or fuji apples, cored and very thinly sliced
2 fennel bulbs, trimmed, cored, and very thinly sliced

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Instructions

Step 1

In a bowl, whisk together oil, vinegar, lemon juice, chives, and fennel fronds to make a smooth vinaigrette. Season vinaigrette with salt and pepper to taste.

Step 2

Add radishes, sunchokes, apples, and fennel. Toss well, cover, and refrigerate for at least 30 minutes or up to 1 day, to allow the flavors to come together. Season with salt and pepper before serving.