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
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.