Fennel, Jerusalem Artichoke, and Bitter Greens Salad

 
8 oz. Jerusalem artichoke, peeled
1/2 t. lemon juice
water
3 cups chicory, washed well, patted dry, and torn into bite-sized pieces
3 cups romaine lettuce, washed well, patted dry, and torn into bite-sized pieces
2 cups dandelion greens, washed well, patted dry, and torn into bite-sized pieces
2 cups red oak leaf lettuce, washed well, patted dry, and torn into bite-sized pieces
8 oz. fennel bulb, thinly sliced, and fronds roughly chopped
1 cup carrot, julienned
1 cup cucumber, quartered lengthwise, and sliced
1/2 cup celery, thinly sliced
1/4 cup freshly chopped parsley
1 recipe Dijon French Dressing
 

In a small saucepan, place the Jerusalem artichoke, lemon juice, and enough water to cover, and cook over medium heat for 5 minutes. Drain and set aside to cool. Meanwhile, in a large bowl, place the chicory, romaine, dandelion, and oak leaf lettuce, and gently toss to combine. When the Jerusalem artichoke is cool to the touch, julienne it, and add it to the bowl of mixed greens. Add the fennel, carrot, cucumber, celery, and parsley, and toss gently to combine. Drizzle a little Dijon French Dressing over individual servings.

Serves 6

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett