New This Month

Jicama-Jerusalem Artichoke Salad

This crunchy salad is dressed with a bracing vinaigrette.

Source: Martha Stewart Living, April 1996


  • 6 radishes, trimmed
  • 3 Jerusalem artichokes (about 1/2 pound)
  • 12 young daylily roots, washed
  • 8 wild onions, washed, cut into 1/4-inch lengths
  • 1 medium jicama (about 1 1/2 pounds), peeled and cut into 2-inch matchsticks
  • 1/2 bunch fresh watercress, tough stems removed
  • 18 to 24 garlic-mustard green leaves, cut crosswise into thin strips
  • 1 green bell pepper, seeded, stemmed, cut into 1/4-inch dice
  • 1 red bell pepper, seeded, stemmed, cut into 1/4-inch dice
  • 1 1/2 tablespoons red-wine vinegar
  • 1/4 teaspoon salt
  • Pinch freshly ground pepper
  • 1 teaspoon chopped fresh thyme, or 1/2 teaspoon dried thyme
  • 1/4 cup extra-virgin olive oil


  1. 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.

  2. 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.

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