Rating: Unrated
0 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This crunchy salad is dressed with a bracing vinaigrette.

Martha Stewart Living, April 1996




Ingredient Checklist


Instructions Checklist
  • 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.