Jicama-Jerusalem Artichoke Salad

Name: Jicama-Jerusalem Artichoke Salad
Ingredients: 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; 0.5 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; 1.5 tablespoons red-wine vinegar; 0.25 teaspoon salt; Pinch freshly ground pepper; 1 teaspoon chopped fresh thyme, or ½ teaspoon dried thyme; 0.25 cup extra-virgin olive oil

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By

Martha Stewart Editors

Updated on May 16, 2017

This crunchy salad is dressed with a bracing vinaigrette.

Ingredients

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

Directions

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.