Sunchoke, Apple, Fennel Salad
Ingredients
- Salad “Vinaigrette”
- 1⁄2 cup extra-virgin olive oil
- 4 tablespoons apple juice
- 2 tablespoons lemon peel
- 2 tablespoons chopped fennel fronds (ends/flowers)
- ½ teaspoon salt
- Salad
- 8 radishes - trimmed and sliced very thin
- 6 sunchokes - peeled and sliced very thin
- 2 gala or Fuji apples - cored and sliced very thin
- 2 fennel bulbs - trimmed, cored, and sliced very thin
Directions
In a bowl, whisk together the oil, apple juice, lemon peel, and fennel fronds to make a smooth “vinaigrette.” Season with salt to taste.
Add the radishes, sunchokes, apples, and fennel. Toss well, cover, and refrigerate for at least 30.
Season again with salt and check for flavor.
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