Apple, Beet, Fennel, and Sunchoke Salad
10 sunchokes, peeled
1 fennel, stalks and fronds removed
6-8 golden beets, peeled
1-2 apples, cored
1/4 cup of olive oil
1 tablespoon of cider vinegar
1 tablespoon of lemon juice
Shake of salt and pepper
In a bowl, whisk olive oil, vinegar, and lemon juice. Thinly slice (mandolin recommended) the sunchokes, fennel, beets, and apple, and add to bowl. Throw a few shakes of salt and pepper on top and mix well. Decorate with fennel fronds if you’d like.
Once peeled and prepared, the high-iron sunchoke has a whispered nutty flavor, which pairs nicely with the licorice nip of fennel, and the smack of apple.
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Monday, November 28, 2011 - 7:44pm