Jicama-Jerusalem Artichoke Salad


This crunchy salad is dressed with a bracing vinaigrette.


  • 6 radishes, trimmed

  • 3 Jerusalem artichokes (about ½ pound)

  • 12 young daylily roots, washed

  • 8 wild onions, washed, cut into ¼-inch lengths

  • 1 medium jicama (about 1 ½ pounds), peeled and cut into 2-inch matchsticks

  • ½ 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 ¼-inch dice

  • 1 red bell pepper, seeded, stemmed, cut into ¼-inch dice

  • 1 ½ tablespoons red-wine vinegar

  • ¼ teaspoon salt

  • Pinch freshly ground pepper

  • 1 teaspoon chopped fresh thyme, or ½ teaspoon dried thyme

  • ¼ 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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