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Fennel, Jerusalem Artichoke, And Bitter Greens Salad

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 8 oz 227g Jerusalem artichoke - peeled

    2. 1/2 teaspoon 2 1/2ml Lemon juice Water - as needed

    3. 3 cups 711ml Chicory - washed well, Patted dry, and torn bite-sized pieces

    4. 3 cups 711ml Romaine lettuce - washed well, Patted dry, and torn bite-sized pieces

    5. 2 cups 474ml Dandelion greens - washed well, Patted dry, and torn bite-sized pieces

    6. 2 cups 80g / 2.8oz Red oak leaf lettuce - washed well, Patted dry, and torn bite-sized pieces

    7. 8 oz 227g Fennel bulb - thinly sliced, And fronds roughly chopped

    8. 1 cup 110g / 3.9oz Julienned carrot

    9. 1 cup 237ml Sliced lengthwise-quartered cucumber

    10. 1/2 cup 55g / 1.9oz Thinly-sliced celery

    11. 1/4 cup 36g / 1 1/3oz Freshly-chopped parsley Dijon French Dressing - (see recipe)

    Instructions Jump to Ingredients ↑

    1. Recipe Instructions 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. This recipe yields 6 servings.

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